Heat oil in saucepan over moderate heat. Add the garlic and sage leaves and cook until the garlic begins to colour. Meanwhile, slice bread very thinly. Add the slices to the oil and brown well on both sides, stirring with a wooden spoon. Season with salt and pepper. Bring the broth to a boil in a large saucepan.
Put the tomatoes through a blender directly into the bread mixture or finely chop and cook for a few minutes over high heat, stirring. Pour into the boiling broth, reduce the heat and simmer, covered, for 40 minutes. Taste and add salt if necessary. Pour soup in tureen and serve.
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