Wash and rinse the herbs in plenty of water. It is advisable that you wash the herbs with a water and baking soda mixture to cleanse them of any soil residue. Shred the herbs.
Finely slice the onions, celery and carrots.
In a large pot, add two tablespoons of olive oil, a little water, and add the sliced vegetables, and cook over medium heat for 5-6 minutes.
When the onions are soft and translucent, add the herbs, the seasonings, and finally the tomato, diluted with hot water. Cover the pot and cook over low heat for about 30 minutes. As it simmers, add more water from time to time in order to ensure that your soup does not thicken too much during the cooking process. (Do not worry! The bread will absorb the broth.)
After 30 minutes, taste and season with salt accordingly.
Cut the bread into thick slices, toast it in the oven on the broil setting and arrange 1-2 slices per plate.
You can break the eggs directly into the hot soup just before pouring it on the bread, or poach them separately, and arrange them on top of the soup.
Pour the soup over the bread, sprinkle with grated pecorino cheese, add a pinch of freshly ground pepper, and add a drizzle of olive oil on top.