Soup: Garlic Soup

Adapted from "Twelve Months of Monastery Soups" by Brother Victor-Antoine d'Avila-Latourrette

How can something so simple taste so good?

    8 large cloves garlic, minced or grated on a microplane grater
    1/4 c. olive oil
    7 c. vegetable stock
    1 15 oz. can tomato sauce
    8 oz. baguette, sliced into quartered 1/2" rounds
    2 bay leaves
    salt, pepper

1. In an 8 quart soup pot, sauté garlic in olive oil over medium low heat without allowing it to discolor. 
2. When garlic is soft and no longer smells raw, add broth, tomato sauce, bread, bay leaves and salt and pepper to taste.  Bring to a boil, then lower heat and simmer 15 minutes.  Remove bay leaves before serving.