Active Time

　　20 min

　　Total Time

　　55 min

　　Originally introduced in our pages as "an ancient Provençal way of dressing up little green peas," this soup may not qualify as a true bouillabaisse (there is no seafood in sight), but it is comfort in a bowl. And since it uses frozen rather than fresh peas, it can be made at any time of year.

　　

Ingredients

Makes 6 servings

　　

For bouquet garni

1 (4-inch) piece celery

　　1 Turkish or 1/2 California bay leaf

　　3 fresh thyme sprigs

　　2 fresh parsley sprigs

　　8 black peppercorns

　　1/4 teaspoon slightly crushed fennel seeds

　　

For soup

1 qt water

　　5 tablespoons extra-virgin olive oil

　　6 (1-inch-thick) slices baguette

　　1 medium onion, finely chopped

　　1 lb medium boiling potatoes

　　4 garlic cloves, minced

　　1 (10-oz) package frozen baby peas (not thawed)

　　1 1/2 teaspoons salt

　　1/2 teaspoon black pepper

　　6 large eggs

　　

Special Equipment

an 8-inch square of cheesecloth; kitchen string

　　

Make bouquet garni:

Step 1

Wrap bouquet garni ingredients in cheesecloth and tie with kitchen string.

　　

Make soup:

Step 2

Bring water and bouquet garni to a boil in a 1 1/2-quart heavy saucepan.

　　

Step 3

Meanwhile, heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking and cook bread slices, turning over once, until golden, 3 to 5 minutes. Transfer bread to 6 soup bowls. Add remaining 3 tablespoons oil to skillet and cook onion over moderate heat, stirring frequently, until softened, 4 to 5 minutes. Peel potatoes, then cut crosswise into 1/3-inch-thick slices. Add potatoes to onion and cook, turning occasionally, until onion is translucent, 3 to 4 minutes. Add garlic, peas, salt, pepper, and hot water with bouquet garni and simmer, covered, until potatoes are tender, about 7 minutes. Discard bouquet garni.

　　

Step 4

Break eggs into simmering soup and poach, uncovered, spooning broth over eggs occasionally, until softly set, about 6 minutes. Transfer eggs with a slotted spoon to toasts and divide soup among soup bowls.

　　Cooks' note:

　　Egg yolks will not be fully cooked, which may be of concern if there is a problem with salmonella in your area.