858 Soupe Aïgo-Saou

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Place in a pan 1 kg ( lb) cleaned white fish cut into pieces, 50 g (2 oz) sliced onions, 150 g (5 oz) chopped tomato, 450 g (1 lb) potatoes cut into small pieces, 1 bayleaf, 2 cloves of garlic, a Bouquet garni made of 3 parsley stalks and some celery, 25 g (1 oz) salt, a good pinch of pepper and 3 litres ( pt or U.S. cups) water. Bring to the boil and cook rapidly for 15 minutes.

Place some slices of French bread in a soup tureen, sprinkle them with a little olive oil and pepper, reserve the fish for serving separately and pour the soup over the bread in the tureen. Serve the fish accompanied with Aïoli or Rouille.