Nutrition per serving may change if servings are adjusted.
2 cloves garlic, unpeeled
12 sprigs cilantro
¼ teaspoon crushed red pepper
1 46-ounce can or three 14-ounce cans reduced-sodium chicken broth, (about 5½ cups)
8 ounces day-old sourdough, or other coarse-textured country bread
1 tablespoon extra-virgin olive oil
Crush garlic cloves with the flat of a chef's knife (do not peel). Separate cilantro leaves from stems and set the leaves aside for garnish. Tuck the garlic, cilantro stems and crushed red pepper into a tea infuser (or cheesecloth bag) and place it in a large saucepan. Pour in broth and bring to a boil. Boil, uncovered, until reduced to 4 cups, 15 to 20 minutes, skimming off any froth that rises to the surface.
Meanwhile, cut bread into 1-inch cubes. (You will have about 4 cups.) Heat oil in a large heavy pot over medium heat. Add the cubed bread and cook, stirring, until the bread is lightly toasted, 3 to 5 minutes.
Remove the tea infuser (or cheesecloth bag) from the reduced broth. Pour the broth over the bread. Remove from the heat, cover and let stand for 1 minute to allow the bread to soften.
Sliver the reserved cilantro leaves.
With a wooden spoon, mash the bread slightly so that it thickens the soup. Ladle into bowls, sprinkle cilantro over the top and serve immediately.