bring the water to a boil in a medium saucepan and add the bay leaf, sage, thyme, garlic and salt. heat to a gentle boil and simmer for 40 minutes. Do not heat above a simmer! The broth will reduce and get too salty.
Strain into a bowl, remove the bay and sage leaves from the strainer and return the broth and garlic back to the saucepan, off the heat. Taste and add more salt if needed.
With a fork, whisk the egg yolks, egg, cheese, and pepper together in a bowl until creamy. slowly drizzle the olive oil, beating all the time, then add (slowly! slowly!) continuing to whisk, a large ladleful of the broth. Stir the contents of teh bowl into the garlic broth and whisk it continuously over low-medium heat until it thickens slightly, or just long enough to be no longer watery.
Place a handful of torn bread chunks into the bottom of each bowl and pour the soup over the bread. Finish with drizzle of olive oil, and serve immediately.