Soupe aïgo à la Ménagère (Housewife's Garlic Soup with Poached Eggs)

Ingredients

• oil
• 3 white parts of leeks
• 1 onion
• 2 small tomatoes
• 4 cloves garlic
• a little fennel
• 1 bouquet garni
• 1 small piece of dried orange peel
• a pinch of powdered saffron
• 3 potatoes
• 18 grammes salt
• a pinch of pepper
• 1 litre and three-quarters water
• 1 very fresh egg
• thick slices of bread
• chopped parsley

Instructions

1. Lightly brown the sliced leek whites and onion in oil.
2. Add the tomatoes, garlic, fennel, bouquet garni, dried orange peel, saffron, sliced potatoes, 18 grammes of salt, a pinch of pepper and 1 litre and three-quarters of water.
3. Bring rapidly to the boil and keep boiling for a quarter of an hour.
4. Poach very fresh eggs in this broth, one per person.
5. Remove the bouquet and the orange peel.
6. Arrange thick slices of bread on a dish and moisten them with the broth.
7. On another dish arrange the potatoes, set the poached eggs on top, and sprinkle with chopped parsley.
8. Send the rest of the soup separately.