Wash wild greens thoroughly until clean.

Blanch tough greens until tender; young greens can be used directly.

Combine garlic, potatoes, tomatoes, wild greens, and salt in a pot.

Add water to cover the vegetables.

Simmer until vegetables are tender.

Crack eggs into the simmering soup.

Cover and cook until egg whites are cooked but yolks are still runny.

Remove from heat.

Place a slice of bread in each bowl.

Ladle soup and egg over the bread.

Let the bread soak up the broth for a couple of minutes.

Drizzle with olive oil.

Sprinkle with chopped wild fennel and calamint.