Instructions: * Use a day-old, country-style loaf
In a large pan saute the onion, finely chopped, in the olive oil. Add the tomatoes, peeled, seeded, and broken into large pieces; trim the green beans and break them by hand into 3 or 4 pieces, and add to the pan. Add the garlic, the laurel leaves and the salt.

Cover the pan and let the whole cook for a while, till tender. Add 2 pt water and the peeled, thinly sliced potatoes. Let the whole cook till the the potatoes are tender. Slice the bread, place in a large serving bowl together with the poached eggs. Cover with the hot soup, remove the laurel leaves and serve at once.

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