Film a large skillet with olive oil and heat over medium heat. Add as many slices bread as will fit without crowding and sauté, turning once, until golden on both sides. Transfer to paper towels to drain, then, while the bread is hot, rub both sides of each slice with the clove of garlic. Repeat with the remaining bread, adding more oil as needed.
Poach the eggs until the whites are set but the yolks are still quite runny. Set them aside in a bowl of cold water.
Heat the fish fumet to simmering. Add the shrimp and simmer just until cooked through, about 3 minutes. Remove with a slotted spoon and set aside.
Cook the onions in about
Just before serving, steam the mussels or clams open in the wine in a covered saucepan. Remove the mussels or clams with a slotted spoon, strain the cooking liquid, and add to the hot fish stock.
Divide the bread, fresh parsley and cilantro, and garlic paste among 6 soup bowls. Add