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1
Heat the 3 tablespoons olive oil in a large, sturdy saucepan.
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2
When the oil is hot but not smoking, add the onions, scallions, carrots and chopped garlic, and cook over high heat, stirring constantly, for 6 to 8 minutes.
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3
Sprinkle the flour on top of the mixture, stir thoroughly and cook for 2 minutes longer, stirring.
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4
Mix in the stock.
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5
Meanwhile, place the cherry tomatoes in the bowl of a food processor, and process until coarsely chopped.
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6
You should have about 2 cups.
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7
Add the can of plum tomatoes, and process for 5 seconds.
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8
Add to the soup with the salt, pepper, thyme and sage.
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9
Bring to a boil, stirring occasionally; then, cover, reduce heat to low and cook for 30 to 40 minutes.
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10
Preheat the oven to 400 degrees.
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11
While the soup is cooking, prepare the garnishes: brush the bread slices with the tablespoon of oil, and bake them in a single layer on a cookie sheet in the 400-degree oven for 10 to 12 minutes, or until nicely browned.
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12
Rub one side of the croutons with the peeled garlic clove, and set them aside.
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13
Using a thumbtack, make a hole in the rounded end of each egg.
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14
Lower the eggs gently into a pan containing enough boiling water to cover them, and cook the eggs for 5 minutes in barely boiling water.
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15
Drain the hot water from the pan, and shake the pan to crack the shells of the eggs on all sides.
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16
Fill the pan with ice and water, and set the eggs aside to cool completely.
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17
When the eggs are cool, peel them carefully (so as not to damage the yolks, which are still runny) under cool running water.
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18
At serving time, bring the soup to a strong boil, and ladle about 10 ounces of it into each of six bowls.
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19
Place an egg in the center of each bowl, and wait for about 5 minutes for the eggs to warm in the center.
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20
Place a crouton in each bowl, and serve, sprinkled, if desired, with the cheese.
