Mediterranean Pepper, Garlic, and Bread Sauce for Thickening Soup

This intensely flavored Provencal sauce is the classic finish for a bouillabaisse. Because it will turn the most insipid broth into a pungent and full-flavored soup, I also swirl it into less grandiose fish and vegetable soups as a final thickener. It’s great smeared on toasted French bread.

Traditional versions of rouille are made with hot peppers, garlic, olive oil, bread crumbs, and sometimes saffron. Although traditional recipes don’t contain egg yolks, most restau