Susan Spicer, the chef-owner of Bayona, has been a friend since before she became a chef. She has one of the surest senses of taste I’ve ever encountered. This soup has been on all her menus since her earliest restaurant days and with good reason: It’s irresistible and not all that hard to make. For a great garnish, fry a few morsels of garlic in butter and float them on the soup.