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Put the garlic and the olive oil into a heavy saucepan and cook gently for a few minutes. Just before the garlic turns brown, add the tomatoes. Simmer for 30 minutes, stirring occasionally, until the tomatoes become concentrated. Season with salt and pepper, then add 600 ml (1 pint) water and bring to the boil.
Cut most of the crust off the bread and break or cut into large chunks. Put the bread into the tomato mixture and stir until the bread absorbs the liquid, adding more boiling water if it is too thick. Remove from the heat and allow to cool slightly.
If the basil leaves are large, tear into pieces. Stir into the soup with 120-175 ml (4-6 fl oz) of the extra virgin olive oil. Let sit before serving to allow the bread to absorb the flavour of the basil and oil. Add more of the extra virgin olive oil to each bowl.