Originally posted by seafarer john
For what it's worth, James Beard does not include fennel in his bouillabaise, but he does include it in what he calls " Aigo-sau", a south of France fish soup similar to Bouillabaise . I cant find his
aigo-sau in any other of my cook books. Makes me wonder what that would translate to in English?
Accoding to the google search I did, egg soup. I couldn't get the url to work so I copied the text and pasted below.
aïgo sau of iou (egg soup)
This soup is called soup with egg (literal translation of aigo-sau of iou) or one-eyed bouillabaisse. I propose here a receipt slightly different from that given traditionally.
ingredients for 4 people:
3 leeks, 3 average onions, 8 cloves of garlic, some chicken ornaments, 2 tomatos wall, 4 eggs, 8 sections of farmhouse bread, 2 sheets of bay-tree, parsley, salt, pepper, olive oil
Wash vegetables. Peel and émincez onions and the white of leek. Clean, épépinez and crush tomatos. In a pot put olive oil; make sweat onions then the leeks and then the tomatos. Reserve.
Make return slightly the poultry ornaments. Put in a pot 2 liters of water and the poultry then carry to boiling. Foam. Add the bay-tree, the vegetables, pepper, salt, leave mijoter until complete cooking, (the vegetables must be quite tender). Add parsley, rectify the seasoning.
Peel and dégermez garlic then cross out of discs and make gild in olive oil.
Pass the bubble and pour on well gilded garlic.
Poach eggs at the last time in soup with very soft fire during 3 minutes. At the time of being used lay out in each plate a section as bread gilded with the furnace; place poached egg above and largely sprinkle bubble.