Garlic Soup with Egg and Polenta Croutons

1 large bulb garlic
olive oil
4 thick slices day old rustic white bread, torn into pieces
5 cups chicken broth
pinch saffron
4 eggs
salt and pepper
1 tube plain prepared polenta
2 tablespoons clarified butter or ghee
chopped fresh parsley

1. Heat oven to 400°F. Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic.
2. Place garlic head on a large piece of foil, cut side up. Drizzle olive oil over the exposed head. Loosely fold up and seal the bulb. Bake for 30-35 minutes, or until the cloves feel soft when pressed. Let cool.
3. Cut some of the polenta into half inch slices and cut slices into half inch cubes. Melt butter in a skillet over medium heat and fry the polenta cubes until golden. Remove from pan and set aside.
4. Add the broth, bread, and saffron to a pot. Squeeze soft garlic out of the cloves into the pot. Blend with an immersion blender until smooth. Heat over low heat until simmering. Season to taste with salt and pepper.
5. Bring another skillet of water to a boil. Gently crack eggs into water and poach for 2-3 minutes until whites are set.
6. Ladle soup into 4 bowls. Place an egg in each bowl and sprinkle with polenta croutons and parsley.