Fry up some garlic, ginger, shallot and bread in a frying pan until golden in olive oil.
Empty into a blender or mortar and pestle.
Make a smooth paste with added parsley and coriander.
Place into a pot of water seasoned with salt and olive oil.
Boil gently at mid temp.
Crack an egg and poach in the soup until set yet creamy inside approx. 4 mins.
Enjoy! 
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