Preheat oven 350F
Heat oil in a medium to large sauté pan, on medium high heat. Once oil becomes hot, add mirepoix (carrots, onion, and celery). Saute until vegetables begin to soften and caramelize. Add 1 T of sage, 1 T of bouillon, and garlic. Sauté approximately one minute, allowing the flavors of the spices and vegetables to come together. Transfer into a large bowl.
Add cubed bread and mix. Pour mixture into baking dish.
Return sauté pan to the heat. Add water, remaining 1/2 T of bouillon, and remaining 1/2 T of sage. Bring to a soft boil and turn of heat. Pour liquid over cubed bread and veggies. Allow to sit 5-10 minutes so the bread fully absorbs and distributes liquid.
Bake at 350 for approximately 25-30 minutes. Serve.