Garlic Soup with Poached Eggs (Provençal Housewife Method)

Ingredients

• 3 leek whites
• 1 onion
• 2 small tomatoes
• 4 garlic cloves
• fennel
• 1 bouquet garni (herb bundle)
• 1 small piece dried orange peel
• 1 pinch saffron powder
• 3 potatoes
• 18 grams salt
• 1 pinch pepper
• 1.75 liters water
• 1 per person fresh eggs
• thick bread slices
• parsley
• olive oil

Instructions

1. Heat olive oil in a pot and lightly brown the sliced leek whites and onion together. Add the pressed and chopped tomatoes, crushed garlic cloves, fennel, bouquet garni, dried orange peel, saffron powder, sliced potatoes, salt, and pepper. Pour in 1.75 liters of water and bring to a rapid boil. Maintain at a boil for about 15 minutes.
2. Poach fresh eggs directly in this broth, allowing one egg per person. Once the eggs are cooked, remove the bouquet garni and orange peel. Pour the broth over thick slices of bread arranged on a serving platter. On a separate platter, arrange the potatoes and place the poached eggs on top, then sprinkle with chopped parsley. Send the remaining soup to the table separately.