rack to 8 inches below broiling element.
tablespoon oil, brush bread slices on both sides.
rimmed baking sheet and broil until bread is lightly toasted
toast on opposite side until lightly browned.
carefully because bread can burn easily.
Heat remaining 2 tablespoons oil in heavy-bottomed, large saucepan or Dutch oven on low heat.
Tilt pan and push ingredients to one side; mash garlic with fork tines. Return pan to stove; stir in broth and saffron.
Lower heat enough so that soup is barely simmering.
In each of 4 shallow soup bowls, place 1 toasted bread slice.