Garlic-sage soup with poached eggs & croutons

Bread, country style, crust removed, cubed	6 slices
Olive oil, extra virgin	1/3 cup +
Water	8 cups
Garlic, coarsely chopped	20 cloves
Sage	10 leaves
Salt
Pepper, freshly ground
Eggs	6
Parsley, chopped	2 tablespoons

1. Warm 1/3 cup oil in a frying pan over medium-high heat. 
2. Add the bread cubes and fry, stirring often, until golden brown on all sides, about 5 to 7 minutes. 
3. Drain on paper towels. 
4. In a Dutch oven, combine the water, garlic, and sage. 
5. Bring to a boil, and continue boiling until the garlic is soft, about 15 minutes; remove from heat. 
6. Reserve the garlic, and discard the sage. 
7. Mash the garlic, return to the pot, and season with salt and pepper. 
8. Return to a boil, and then reduce to a gentle simmer. 
9. Break each egg into a small bowl, and slip into the simmering liquid. 
10. Cook until the whites are opaque but the yolks are still soft, about 2 minutes. 
11. Using a slotted spoon, quickly and carefully lift the eggs from the soup, and place in individual serving bowls. 
12. Ladle some of the soup into each bowl, garnish with the croutons, and a sprinkle of parsley. 
13. Drizzle with oil, and serve. 

Recipe from Williams-Sonoma Soup of the Day by Kate McMillan.