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
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.
© 2001 Darina Allen. All rights reserved.