Heat the oil in a non-stick casserole dish or saucepan. Add the garlic cloves and basil stalks and fry for 1 min. Tip in the chopped tomatoes, a canful of water and the sugar and season to taste. Bring to a simmer and cook for 15 mins.

Stir the bread through the soup to create a thick, stew-like consistency, then stir in most of the basil leaves. Ladle into bowls, finish with parmesan and some extra basil.