Start by peeling the onions, then wash the celery and dice the vegetables.

In a saucepan or in a large cast iron pot sauté a clove of garlic, peeled and lightly crushed, with 4 tablespoons of extra virgin olive oil, then add the diced vegetables, the tomato sauce, the chilli pepper and a good pinch of salt.

Let cook for a few minutes, stirring with a wooden spoon, then add 2 liters of hot water.

After half an hour add the roughly chopped foraged herbs, then you can even forget the covered pot on the lowest heat for about 2 hours and a half.

When the soup is almost ready toast the bread slices, rub them with a clove of garlic for a kick of flavour and tear them into pieces with your hands, distributing the bread at the bottom of 4 bowls.

Shell the eggs in the pot where the soup is still simmering, taking care not to break the yolk: as soon as the egg whites are firm, remove the eggs with a slotted spoon and keep them warm in a dish.

Distribute the soup into the bowls over the bread slices, put an egg in the centre of each bowl and season with a drizzle of extra virgin olive oil. Top with a generous sprinkling of grated parmigiano or pecorino cheese and serve hot.