Preparation info

  • Difficulty


  • For



Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


  • 5 cm (2 inches) of a French baguette loaf
  • 1 egg yolk
  • 6 tablespoons olive oil
  • 4 cloves of garlic
  • 1 pinch whole saffron stamens
  • 6 tablespoons hot fish soup
  • salt, pepper


  • a pestle and mortar or a liquidiser or food-processor


  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 curdles, add two large tablespoons of hot fish soup and continue to stir.
  3. If you are using a liquidiser or food-processor, follow the same method at the lowest possible speed. Serve in a sauceboat or bowl, and spread on rounds of French bread, which are then floated in the bowls of soup.