Soupe:
⅛ cup olive oil
1 small onion, sliced
1 leek, sliced
4 garlic cloves, chopped
4-5 ripe tomatoes (approximately 250 grams), halved
bouquet garni of branches of rosemary, thyme, oregano
1 bay leaf
pinch saffron
⅛ cup orange juice
4 cups water
sea salt
freshly ground black pepper
Heat olive oil in soup pot, then add onion, leek, and garlic. Sautée over medium heat until clear. Add tomatoes, herbs, bay leaf, saffron, orange juice, and water. Reduce heat, cover, and simmer for half an hour. Put through mouli and return to pot. Add sea salt and black pepper to taste.
Rouille:
2 garlic cloves, crushed
¼ teaspoon sea salt
1 egg yolk
¼ teaspoon ground cayenne pepper
½ cup olive oil
Crush garlic and salt in mortar until pureed. Stir in egg yolk and cayenne. Add olive oil in a very slow, steady stream, whisking all the while to emulsify. Continue to add oil until rouille reaches desired consistency and flavour You might not need all the olive oil, depending on how spicy you like your rouille—we like it good and hot!
Take several thick slices of bread and cut into large croutons. Sautée these in a hot pan with a little olive oil, or you can simply toast them in the oven. Place toasted croutons on table in a bowl, along with rouille. Serve hot bowls of soup. Top each bowl with croutons and rouille.