So we all know that soups or salads are exponentially improved with a little bit of an added crunch (If you didn't know, it's never too late to try) and even more so if that little crunchy companion tastes like garlic - buttery heaven. Croutons have been the misunderstood sidekick of many famous dishes for many years and that's because their taste is usually either too bland or well... too bland... and eating dehydrated bland bread isn't really all that attractive in many cultures (Although "pan calado" is quite popular in Colombia for some reason)
Enter: Butter & Ail (Garlic). Garlic scapes to be precise. They are to bread what pantyhose and masks are to Robin from Batman. A seemingly boring piece of bread has now the superpower to make your soup, salad and even your day so much better, and here's how.
Piece of advice, using a local bakery parisian-style bread (or homemade bread) as a base can really make things improve further. And just remember to shape your bread depending on what you want to do: cubes for soups, triangles for salads and slices for tartares.