Heat the extra virgin olive oil in a large heavy saucepan over medium-high heat.

Add the crushed garlic cloves and cook until softened.

Add the diced celery and minced tomatoes.

Cook for a few more minutes.

Add the bay leaves and finely minced Arbol chile, cooking briefly before gradually pouring in the chicken stock.

Bring the mixture to a boil.

Cover the saucepan, reduce the heat, and cook gently for about 40 minutes.

Strain the stock, pressing on the solids to extract all the flavor.

Return the broth to the saucepan.

Discard the solids.

Add the minced cilantro leaves.

Lightly toast the country bread slices.

Drop the toasted bread into the warm stock.

Let the bread soak for 2 minutes.

Serve immediately, topped with grated Cotija cheese.