½loaf of crunchy bakery breadmy favorite is a rustic Italian or French loaf, and day or two old works great
2tablespoonschopped garlic
2-4tablespoonsolive oil
Kosher salt and freshly ground black pepper
Instructions
Heat your oven to 400 degrees.
(You can make croutons in a skillet on the stove or in the oven. If making on the stove, read more about that method here.)
Cut the bread into cubes. I never make mine look perfect- always going for that easy, rustic feel.
Toss the bread cubes in a large bowl with a generous amount of olive oil (I tend to use a lot). Then add the garlic, a heavy pinch of salt, and several cracks of pepper to the bowl and mix it all together.
Spread your croutons on a foil lined rimmed baking sheet (rimmed sheets are great for keeping these little guys from slipping off the pan, and foil makes the clean-up process way easier). You want them spread out and not too crowded.
Bake for about 10-15 minutes until golden brown and crunchy. You will want to give them a good stir or shake about half way through to get all of the sides browned.
Set aside to cool while you make your soup.
Notes
These babies are also awesome on salads (often with a bit of parm melted on them)