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Wash and peel the potatoes, then cut them into even pieces, so they will cook evenly. Wash the cherry tomatoes and prepares the cloves of garlic keeping their skin, that is, the outer peel. Also collect the mentuccia and measure out about a glass of water per person: for four people you will need four glasses in total.

Put the potatoes in the pot, the cherry tomatoes, The cloves of garlic dress and the mentucciaAdd the salt and pour in the required amount of water, distributing it so as to cover the ingredients without overdoing it. The preparation should be a soup, not a mixture dry: the water will be the cooking liquid and the broth to be poured over the bread.

Bring the pot on the heat and cook all the ingredients together until the potatoes are fork-tender. Maintain a regular cooking, with a clear but not excessively aggressive boil, making sure that there is sufficient liquid. The aroma of garlic and mentuccia will have to blend with that of the cherry tomatoes.

Check the cooking by inserting a fork into a piece of potato: it should go in easily, while the cherry tomatoes They should appear well cooked and the broth hot and aromatic. Taste and, if necessary, season with salt to taste before removing the soup from the heat. Do not cook longer than necessary, to keep the ingredients identifiable.

Cut the rustic country bread Slice and arrange in soup plates. If you'd like a more fragrant surface, lightly toast the slices before serving: they should be lightly browned, without becoming too hard or dark. The bread should remain firm enough to absorb the broth while retaining some of its structure.

Pour the boiling soup directly onto the slices of bread, distributing the potatoes, cherry tomatoes and liquid in a balanced way. Complete with extra virgin olive oil. raw, off the heatAdded at the end to preserve its aroma and aromatic smoothness. Serve immediately, when the bread is just softened and the soup is still warm.