Preparation / Directions:
Bring the water to a boil in a large stockpot. Add the garlic, sage, bay leaves, saffron, salt and pepper. Skim and discard foam from top. Cook at medium boil 10 minutes, uncovered. Remove sage and bay leaves with slotted spoon. Reduce heat to low.
In small bowl, beat egg yolks with olive oil. Add ladleful of hot broth to the yolks and beat with fork. Over low heat, slowly drizzle in eggs, stirring constantly to break into threads.
Place the bread slices on botton of 6 soup bowls. Top with broth and serve hot.
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