Provencal-Style Garlic Soup with Poached Eggs

Instructions

1. In a saucepan over medium heat, gently soften the garlic in the oil. Add the broth and sage. Cover and simmer for 15 minutes. Remove the sage leaves and garlic. Season with salt and pepper.
2. In a bowl, crush the garlic with the back of a spoon. Put the garlic back in the broth. Add the saffron.
3. In the simmering broth, poach the eggs, making sure the yolks are still runny. Set the poached eggs aside on a plate.
4. Meanwhile, toast the bread. Place in four warm shallow bowls. Sprinkle the cheese on the toast.
5. Place the eggs on the cheese. Cover with steaming broth. Serve immediately.