‘Bouillabaisse’ of Fresh Peas With Poached Eggs

Name: ‘Bouillabaisse’ of Fresh Peas With Poached Eggs
Total time: 45 min
Yield: Serves four to five
Cuisine: french
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 3/4 pound fingerling potatoes or Yukon golds, scrubbed and sliced; 4 large garlic cloves, minced; 4 cups freshly shelled peas (about 4 1/2 pounds); Generous pinch of saffron; 1 1/2 quarts water or chicken stock; Salt; freshly ground pepper; 4 to 5 eggs; 3 tablespoons chopped fresh parsley, or a mixture of parsley, tarragon and chives; 4 to 5 thick slices country bread, toasted and rubbed with a cut clove of garlic

By Martha Rose Shulman

Total Time: 45 minutes
Rating: 4(52)
Notes: Read community notes

In the Provence region of France, it is a peasant tradition to make “poor man’s bouillabaisse” with vegetables. For this soup, only fresh peas will work — don’t try it with frozen.

Featured in: ‘Bouillabaisse’ of Fresh Peas With Poached Eggs

Learn: How to Cook Eggs

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Serves four to five

2tablespoons olive oil
1medium onion, chopped
¾pound fingerling potatoes or Yukon golds, scrubbed and sliced
4large garlic cloves, minced
4cups freshly shelled peas (about 4½ pounds)
Generous pinch of saffron
1½quarts water or chicken stock
Salt
freshly ground pepper
4 to 5eggs
3tablespoons chopped fresh parsley, or a mixture of parsley, tarragon and chives
4 to 5thick slices country bread, toasted and rubbed with a cut clove of garlic

Ingredient Substitution Guide

Preparation

Step 1
In a heavy soup pot, heat the olive oil over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add the potatoes and garlic. Cook, stirring, until the garlic begins to smell fragrant, about one minute. Add the water, saffron and salt to taste. Bring to a boil, reduce the heat, cover and simmer 15 minutes. Add the peas, cover and simmer another 15 minutes or until the vegetables are tender and the broth is sweet. Taste, adjust salt and add pepper.
Step 2
One by one, break each egg into a teacup, then tip into the soup. Poach the eggs for four minutes until just set. Place a crouton in each bowl and, using a skimmer or a slotted spoon, scoop out a poached egg and place it on top. Stir the herbs into the soup, then ladle the soup into the bowls and serve.

Tip

Advance preparation: You can have the peas shelled and ready hours ahead of time, but the soup is best served right away. You could also poach the eggs ahead of serving, keeping them in the refrigerator in a bowl of water. Drain and dry on paper towels before serving.

Ratings

4 out of 5

52 user ratings

Have you cooked this?

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

nayya36 years ago

Very versatile...have made as indicated also substituted tender green beans for peas. Recommend adding the saffron at very end. It is a delicate aromatic and loses potency when added earlier. Will help stretch an expensive herb.

Jennifer3 years ago

Looking for something more substantial than pureed soups & grated vegetables 2 weeks after a dental implant, I found this delicious recipe. I used homemade veggie stock & added fresh artichoke heart small dice. Lucky I had local farm eggs, fennel & chives on hand, and my market just started selling spring peas. This is a keeper! BTW, I so miss Martha's regular NYT column.

Robert3 years ago

5/5 First day of fresh peas in Barcelona fruit market. We loved all elements of this, the bread, the potatos, the peas-all the flavors mixed perfectly. Will repeat throughout pea season!

nayya36 years ago

Private notes are only visible to you.