In a deep frying pan, heat a few tablespoons of olive oil and fry the garlic cloves, rosemary and chili crushed with the flat side of the knife for 2-3 minutes.
Pour in the tomato juice and bring to a boil. Salt and add sugar to taste. Stale bread (such as ciabatta) break into small pieces and put in a pan. We cook another 10-15 minutes. The bread will dissolve in the tomato juice and the soup will thicken. Serve to the table drizzled with olive oil and garnished with a sprig of greenfinch.