Preparation info

  • For


    • Difficulty


    • Ready in

      10 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


  • 5 cm (2 inches) of a French baguette loaf
  • 1 egg yolk
  • <


  1. Cut the bread into cubes and soak in the fish soup. Put them in a bowl and work to a paste.
  2. Crush the garlic to a fine purée in the mortar, and add the saffron, the egg yolk and the bread mixture (1). Work the mixture well. Then, using a circular movement of the pestle, incorporate the oil, salt and pepper as if making a mayonnaise. If the mixture turns oily or