Extra virgin olive oil, salt, and black pepper, to taste
In a mortar, crush the garlic with the coriander leaves, salt, and black pepper.
Bring a saucepan of water to the boil, make a swirl in the water with a fork, and carefully break the egg into the centre of the swirl (carefully, so as not to break the yolk). Cook until the egg white is done (around three minutes). Remove the eggs and any leftover egg white from the surface using a slotted spoon and set aside.
Wait until the water boils again (add 200 ml of water if needed), add the garlic and coriander sauce and four tablespoons of extra virgin olive oil, and cook over a low heat for around 10 minutes, stirring occasionally. Check the salt and correct if needed.
A little before turning off the heat, add the previously lightly flaked fish fillets and two tablespoons of beer and cook a little longer, adding a pinch of salt and black pepper, and mix well.
Place the slices of bread into deep soup plates and cover with the very hot soup. Finish with the eggs and some coriander leaves. Finish off with a drizzle of olive oil.