Skip to content

Vegetarian, South and mountains

Bouillabaisse borgne with garlic croutons

Bouillabaisse borgne is a Provençal saffron broth made with leeks, fennel, and potatoes, topped with poached eggs and garlic croutons, with no fish at all. It serves 4, takes 45 minutes, is easy to make, and costs €1.90 per serving. The key is poaching the eggs in a gently simmering broth, never a rolling boil.

Bouillabaisse borgne, a Provençal saffron broth with poached eggs, no fish involved.

Bouillabaisse borgne with garlic croutons
Total time
45 min
Difficulty
Easy
Cost per person
€1.90
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

The saffron broth carries the whole dish, golden and fragrant, with fennel adding a soft anise note and leeks melting into the liquid. Potatoes thicken the broth just enough to make it filling without any meat or fish. The poached egg, creamy in the center, turns this vegetable broth into a proper full meal.

This is a winter weeknight dish, simple enough to pull together after work, warming without feeling heavy. Kids can be hesitant about the poached egg and the broth itself, but adults will recognize a budget-friendly Southern French classic. Make it on a quiet weeknight or a lazy Sunday, served steaming hot in deep bowls.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 600 g
  • Leeks 3
  • Fennel 1
  • Tomatoes 3
  • Garlic 3 cloves

Pantry

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

Dairy

  • Eggs 4

Bakery

  • Country bread 8 slices

Allergens Eggs, Gluten

The step by step recipe

  1. Sauté the sliced leeks, fennel, and garlic in the olive oil. 8 min

    Don't let them brown.

  2. Add the tomatoes and potatoes, cover with water, add the saffron, and let it cook. 25 min

    The saffron gives the broth its color and aroma.

  3. Rub the bread slices with garlic and toast them. 5 min

    Drizzle a little olive oil on top.

  4. Crack the eggs into the gently simmering broth to poach them. 4 min

    Use a ladle to slide them in gently.

  5. Serve in deep bowls with the croutons.

    A sprig of fresh fennel makes a nice garnish.

Our tips to get it right

  • Cut the potatoes into even pieces so they all finish cooking in the broth at the same time.
  • If you don't have saffron threads, a pinch of powdered saffron works too, added right at the start of simmering the broth.
  • Crack each egg into a small cup before sliding it into the broth, it keeps the whites from spreading out.

The variations

  • Swap the fennel for a stalk of celery if you're not a fan of its anise flavor, the broth stays fragrant thanks to the saffron.
  • For a lighter version, cut the potatoes in half and add sliced carrots instead.
  • For kids, serve the broth with a chopped hard-boiled egg instead of a poached one, it's easier to eat.

What to serve it with

  • A little grated cheese on top
  • A simple green salad
  • A glass of dry white wine

Storage

The vegetable broth keeps 2 to 3 days in the fridge in a sealed container, without the poached eggs which should be made fresh at serving time. It freezes well for up to 2 months, reheat gently over low heat before poaching fresh eggs in it. Keep the croutons separate, uncovered, so they stay crisp.

Questions about this dish

Why is it called bouillabaisse borgne?

It's called borgne, meaning one eyed, because it looks like a Provençal bouillabaisse but is missing its main ingredient, fish. It's essentially a vegetarian, budget-friendly take on the traditional dish.

Can you use another spice instead of saffron?

Turmeric gives a similar color but a different, more earthy flavor. Saffron is still the best choice for the broth's signature aroma.

Can you make the broth ahead of time?

Yes, the vegetable broth can be made a day ahead and gently reheated. Save the egg poaching for right before serving.

How do you keep the eggs from spreading in the broth?

Crack each egg into a small cup first, then slide it gently into the simmering broth with a ladle. A rolling boil will scatter the egg white, so keep the broth at a gentle simmer.

How long does it take to make a bouillabaisse borgne with garlic croutons?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a bouillabaisse borgne with garlic croutons?

About 600 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 a bouillabaisse borgne with garlic croutons cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

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

Cuisine from the South and the mountains

See all

Egg recipes

See all