Bread and Garlic Soup

4 cloves garlic peeled and finely chopped (let them sit for 15 minutes before cooking)
8 ounces day old bread torn into small pieces. I usually use sourdough, Italian or French bread with crusts.
6 - 8 cups vegetable stock I use Better Than Bouillon Seasoned Vegetable Base. Because it is salty use 4 teaspoons to 6 cups water or 5-6 teaspoons to 8 cups water. Better to err on the less salty side to start.
Small amount of olive oil 1-2 teaspoons. I try to limit the amount of oil I use because oil is high in calories and low in nutritional value. It does, however, help us absorb fat soluble vitamins (A, D, E, K) and adds special flavor to the soup.

Sauté garlic in the olive oil in a deep pot for 2-3 minutes, don't let it become overly brown or burn because that will make it bitter. Cooking will imbue the oil with garlic essence.
Pour in 6 cups of stock/bouillon to start.
Add the torn bread, salt and pepper to taste.
Cook over medium to low heat for 15 minutes, stirring all the time, until most of the bread has broken apart.
Set aside for 10 minutes before serving. Usually the soup Is quite thick, and this is when I add additional warmed stock/bouillon until it reaches the consistency I like.

Now, sit in front of the fire and enjoy your soup. A. nice crunchy salad is a wonderful accompaniment.