Ingredients

Instructions

  1. Peel all the cloves of garlic.
  2. In a large sauce pan put all except 1 of the cloves (unchopped) along with the sage, salt & water. Brink to a boil & simmer for 20 minutes.
  3. Remove garlic cloves & discard the sage. Crush the garlic & return it to the sauce pan, & add the pepper.
  4. Simmer for another 2 minutes, then poach the eggs in the soup.
  5. Meanwhile, rub the slices of bread with the remaining garlic clove & toast them in the oven.
  6. When one side is toasted, put a tablespoon of Gruyere on the UNTOASTED side of each of the slices & then toast that side also.
  7. In each of 4 bowls, put a piece of toast with cheese, put an egg on top of the cheese, & then the soup is served on top of that.