Cut the leek into rings of 5 mm. Finely chop the garlic. Heat the oil then sweat the leek and garlic for 5 minutes in the oil. Add the stock and bay leaves, bring to the boil and cook for 5 minutes.
Grate the Emmentaler AOP on a coarse grater. Cut the dry cured meat into strips. Cut the chive into rolls. Break the bread into pieces, place in the soup and leave it to absorb the liquid. Serve the soup garnished with the dry cured meat, Emmentaler AOP and chive.