In a large soup pot, sauté the garlic slices slowly in butter and oil for 10 to 15 minutes, until golden.
Add the hoja santa leaf or fennel seeds; sauté 1 minute longer.
Add the squash blossoms (if available); sauté 1 minute more.
Pour in the chicken broth, chile, bay leaves and cumin; simmer for 30 minutes.
Add the parsley and salt and pepper to taste.
For the optional eggs, crack each open and carefully drop into the simmering liquid.
Poach until they are done to your liking.
In each of six wide, flat bowls, put 5 slices toasted bread and 5 cubes cheese.
Ladle the soup over the bread.
Add 1 poached egg per bowl, if you are using them.
Sprinkle with Parmesan and serve.