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Add a photoServings: 6
Ingredients
- 2 quart water or possibly chicken stock
- 18 clv garlic -- chopped
- 6 x leaves sage
- 2 whl bay leaves
- 1/2 tsp saffron -- crushed
- 2 tsp salt
- 1/2 tsp black pepper
- 4 whl egg yolks
- 1 Tbsp. extra virgin olive oil
- 6 slc country bread -- toasted and brushed with extra virgin olive oil
Directions
- Bring the water to a boil in a large stockpot. Add in the garlic, sage, bay leaves, saffron, salt and pepper. Skim and throw away foam from top. Cook at medium boil 10 min, uncovered. Remove sage and bay leaves with slotted spoon. Reduce heat to low.
- small bowl, beat egg yolks with extra virgin olive oil. Add in ladleful of broth to the yolks and beat with fork. Over low heat, slowly drizzle in Large eggs, stirring constantly to break into threads.
- Place the bread slices on bottom of 6 soup bowls. Top with broth and serve warm.
- Description:"Bouillabaisse without the fish, or possibly Provenial aigo bouido, is a wonderful easy-to-make winter snack."
- Fat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 368g | |
| Recipe makes 6 servings | |
| Calories 145 | |
| Calories from Fat 42 | 29% |
| Total Fat 4.7g | 6% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 986mg | 41% |
| Potassium 81mg | 2% |
| Total Carbs 21.86g | 6% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.79g | 1% |
| Protein 4.32g | 7% |
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