Bouillabaisse d'œufs - a typical dish from Provence

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Par Julie,

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"The Eggs Bouillabaisse", a genuine dish from Provence


Let's share the recipe of a typical, colourful and flavoury dish from Provence: La Bouillabaisse d'oeufs (Eggs' Bouillabaisse). Don't be fooled by the title, it's really simple and Pascal Bonamy, chef of La Colombe restaurant gives you his tips ...


You will need (for 4):

  • 6 potatoes
  • 4 tomatoes
  • 8 eggs
  • 2 onions
  • 2 leeks
  • 3 cloves of garlic
  • saffron
  • 2 tablespoons of tomato paste
  • olive oil
  • 1 bouquet garni, salt and pepper.
  • Bread to make croutons.


The method:

Peel the potatoes and cut into large pieces. Cut the leeks into thin slices; Coarsely chop the onion and 1 garlic. Cut the tomatoes into quarters, remove the seeds.

In a pan: Saute onions and garlic over low heat in olive oil, then add the other vegetables, bouquet garni, salt and pepper. Cover with water, add the saffron and simmer for 25-30 minutes.

Meanwhile, prepare the poached eggs. Slice the bread, rub with garlic. Place the bread in a hot oven to toast it.

Serve with "rouille".


how to

Pascal's tip: break the egg directly into a ramekin lined with cellophane, salt and pepper and gently tie the cellophane. Repeat for all the eggs. Boil water and gently dip the eggs wrapped in cellophane for a few minutes. Remove the eggs from the water and remove the foil.

how to eggs


the final bouillabaisse d'oeufs

Bon Appetit!

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