Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2         cloves        garlic -- chopped
1/4       teaspoon      dried red pepper flakes, approx.
1/4       cup           olive oil
1         pound         ripe tomatoes, seeded and chopped or 2 cups canned tomatoes, chopped
24        cups          day old dried bread 
                        or good quality unsweetened whole wheat Italian bread 
                        or country French white bread -- cut in 1" cubes
3         cups          chicken or beef broth -- preferably homemade
1/4       cup           snipped fresh basil leaves

Preparation:

Slowly cook garlic and pepper flakes in 3 tablespoons of the olive oil, for about 5 minutes. Add tomatoes and cook slowly, over low heat, for 10 minutes. Add bread and broth and bring to a simmer. Stir well and cook, uncovered, for 15 minutes or until consistency is porridge-like. Season to taste with salt. Serve right away, drizzled with more olive oil and snippets of fresh basil or let stand until you are ready to eat; can be up to 2 hours and eaten at room temperature.