Pound the peeled garlic cloves and the dried chili in a mortar or until they are well crushed.
Heat the olive oil in a large sauté pan or soup pot over low heat. Add the garlic and chili and soften over low heat for about three or four minutes.
Add the tomatoes, basil and mint and stir and cook over medium-low heat for about five minutes. Add salt and pepper to taste and cook for another minute or two. Add the stock and bring to a boil.
While the stock is heating, cut the bread into ¾-inch cubes or tear it into bite-sized pieces. When the stock comes to a boil, add the bread all at once. Stir well over medium heat until all the bread is moistened with the liquid.
Cover the pan and remove it from the heat. Let the soup stand for about an hour before serving. Taste the soup for seasoning and stir well. Serve the soup in bowls drizzled with a little olive oil. Garnish with freshly grated Parmesan.