In a large pot, heat the olive oil over medium heat. Add the onions and cook until softened and translucent.
Add the garlic:
Add the garlic:
Add the garlic cloves and sauté them for a few minutes without burning them to preserve their active properties (allicin degrades at high temperatures).
Add the bread and broth:
Add the pieces of stale bread, then pour in the hot chicken broth. Mix well and simmer for 15 to 20 minutes over low heat until the bread is completely softened.
Blend the soup:
Using an immersion blender, purée everything into a smooth and creamy soup. Adjust the consistency by adding a little more broth if necessary.
Season and serve:
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