Preparation info

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Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

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  • 1 × 5 cm piece of French baguette bread
  • 6–8 tablespoons hot fish soup
  • 4 cloves garlic
  • 1 egg yolk, preferably free-range
  • pinch of whole saffron stamens
  • salt and freshly ground pepper
  • 6–8 tablespoons extra virgin olive oil


  • 8 slices French bread
  • 85–110 g Gruyère cheese, grated


  • chopped parsley


Next make the rouille. Cut the bread into cubes and soak in some hot fish soup. Squeeze out the excess liquid and mix to a mush in a bowl. Crush the garlic to a fine paste in a pestle and mortar, add the egg yolk, the saffron and the soggy bread. Season with salt and freshly ground pepper. Mix well and add in the oil drip by drip as in making mayonnaise. If the mixture looks too thick or oily add 2 tablespoons of hot fish soup and continue to stir.

Make the croutons. Toast slices of French bread slowly until they are dry and crisp. Spread croutons with rouille and sprinkle with Gruyère cheese. Bring the soup back to the boil and float a crouton in each serving. Garnish with chopped parsley.