1 large garlic clove, cut in half
500g/1lb 2oz Savoy cabbage, chopped
salt and freshly ground black pepper
70ml/2½fl oz olive oil
1.5 litres/2¾ pints good-quality chicken, beef or vegetable stock
30g/1oz butter
300g/10½oz Gruyère, emmental or gouda, grated or thinly sliced
60g/2¼oz Parmesan, grated
6 rashers streaky smoked bacon, chopped
5–6 thick slices (about 250–280g/9oz–10oz) stale, dry sourdough bread