In a saucepan, 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.
In a bowl, crush the garlic with the back of a spoon. Put the garlic back in the broth. Add the saffron.
Toast the bread. Place in four warm shallow bowls. Sprinkle the cheese on the toasted bread slices.
In the simmering broth, poach the eggs for the yolk to be still runny. Place the eggs on the cheese. Cover with steaming broth.
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