Put on the heat a pot containing salted water with the marjoram, crushed garlic and extra-virgin olive oil. Cook for about 30 minutes until the garlic and marjoram have flavored the water. At this point, add the eggs one by one, let them cook for a few minutes, and then remove from the stock with a slotted spoon. Meanwhile, place slices of bread flavored with garlic in each serving plate. Pour the stock over each slice of bread, add a poached egg and serve.