Prepare the rouille: Roughly chop bell pepper, garlic, and dried chilis.

Combine chopped ingredients with soaked and squeezed bread in a food processor.

Pulse until finely chopped.

Add basil, salt, and pepper.

Pulse while drizzling olive oil until a pesto-like consistency is achieved.

For the soup: Mash garlic cloves.

Bring water, mashed garlic, and salt to a boil.

Cook for 10-15 minutes.

Add bay leaves, sage, and 1 tablespoon of olive oil.

Cook for 5 minutes.

Cover and let stand for 10 minutes.

Place a slice of stale bread in each heated bowl.

Cover with grated Gruyere cheese.

Sprinkle with olive oil.

Pour the hot broth over the bread and cheese.

Stir in rouille to taste (0.5 to 1 tablespoon per serving), or allow guests to add their own.