1. Drain the pilchards from the tomato sauce. Set sauce aside.
2. To make the pilchard garlic butter: In a small bowl mix the butter/margarine, crushed garlic and finely chopped parsley. Flake half the can of pilchards into tiny pieces and mix well into the butter mixture.
3. Flake the other half of the can of pilchards into a separate bowl and mix in 2 tbsp of the tomato sauce.
4. Slice the ciabatta in half and cut into large portions. Spread the pilchard butter mixture generously onto the bread.
5. Place under the grill and heat until the butter has melted, and the bread is golden and crispy.
6. Heat soup in a saucepan.
7. Serve the soup in bowl with a side of garlic bread topped with the remaining flaked fish.