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Fish, South and mountains

Aïgo sau with garlic croutons

Aïgo sau is a Provençal fish soup flavored with saffron, potatoes, carrots, leek, and garlic croutons. It serves 4, takes 50 minutes, rates as easy, and costs €4.30 per person. The key is poaching the fish just long enough so it stays tender in the golden broth.

Tonight, a golden Provençal saffron soup, aïgo sau, with garlicky croutons to dunk right in.

Aïgo sau with garlic croutons
Total time
50 min
Difficulty
Easy
Cost per person
€4.30
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Aïgo sau gets its name from the Occitan words for salted water, and that's exactly what it started as, a simple fisherman's soup cooked with whatever was on hand. Saffron gives the broth its color and aroma, the vegetables stay in generous chunks, and the white fish breaks into tender flakes. It's a comforting dish, far from a blended puree, with real texture in every spoonful.

This soup is perfect for a fall or winter evening when you want something warm without spending hours in the kitchen. The garlicky croutons, dunked right into the saffron broth, make all the difference, and everyone can adjust how much garlic they rub on. It's a simple dinner that still feels special, great for two or for casual guests.

The ingredients

4 people

Fish counter

  • White fish fillets (cod, hake) 600 g

Fruits and vegetables

  • Potatoes 600 g
  • Leek 1
  • Carrots 2
  • Onion 1
  • Garlic 4 cloves

Pantry

  • Saffronoften in the pantry 1 pinch
  • Olive oiloften in the pantry 4 tbsp
  • Bay leafoften in the pantry 1
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Baguette 1

Allergens Fish, Gluten

The step by step recipe

  1. Slice the onion and leek, cut the carrots and potatoes into cubes, and sweat everything in the olive oil. 10 min

    Keep the vegetables in chunky pieces, the soup should stay rustic.

  2. Cover with water, add the bay leaf, saffron, and 2 crushed garlic cloves, then let it simmer. 25 min

    Salt only halfway through cooking, the soup reduces and gets its flavor on its own.

  3. Add the fish fillets cut into large cubes and let them poach at a gentle simmer. 8 min

    Turn off the heat as soon as the fish turns opaque, it will finish cooking in the residual heat.

  4. Slice the baguette, toast the slices in the oven, and rub them with the remaining garlic. 8 min

    Rub the garlic on the bread while it's still hot, it almost melts right in.

  5. Serve the soup very hot with the croutons on the side so everyone can dunk them as they like.

    A drizzle of raw olive oil in the bowl, right before serving, adds an amazing aroma.

Our tips to get it right

  • Pick a firm white fish, cod or hake, so it holds together during cooking instead of falling apart.
  • Let the saffron steep for a few minutes in some warm broth before adding it to the pot, it will color the soup much better.
  • Cut the vegetables into evenly sized cubes so they all cook at the same rate and keep some bite.

The variations

  • Swap the cod for monkfish or whiting, two other firm white fish that hold up well to cooking.
  • For a fish free version, double the vegetables and add chickpeas, the saffron and garlic croutons still shine.
  • To save time, cut the vegetables smaller, they'll cook in 15 minutes instead of 25.

What to serve it with

  • A glass of dry white wine from Provence
  • A simple green salad
  • Rouille spread on the croutons

Storage

The soup keeps for 2 days in the refrigerator in a sealed container, separate from the croutons which would turn soggy. It freezes well without the fish, which you add fresh when reheating. Reheat gently over low heat so the fish doesn't overcook.

Questions about this dish

Can I make aïgo sau ahead of time?

Yes, make the saffron vegetable broth the day before, it only gets better. Add the fish only right before serving so it stays tender and doesn't fall apart.

What fish can I use instead of cod?

Any firm white fish works well, like hake, monkfish, or whiting. Avoid delicate fish that would flake apart too much during cooking.

Can you freeze aïgo sau?

The broth with vegetables freezes well for up to 2 months. However, freeze the fish separately or add it fresh on the day you reheat the soup.

Why steep the saffron before adding it?

Steeping saffron in warm broth lets it release its full color and aroma before going into the soup. Added directly, it colors less and its flavor stays muted.

How long does it take to make an aïgo sau with garlic croutons?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an aïgo sau with garlic croutons?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an aïgo sau with garlic croutons cost?

About €4.30 per serving, or €17.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten. Always check the labels of the products you buy.

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