- In a saucepan, bring the chicken broth and sage to a boil. Remove from the heat and let steep for about 5 minutes. Remove the sage leaves.
- In a food processor, puree the fish, eggs, parmesan cheese and garlic until smooth.
- Pour the fish mixture into the broth. Bring to a boil, stirring constantly with a whisk. Add the herbs. Season with salt and pepper.
- Serve with the bread sticks or baguette croutons.