Mediterranean Fishwive's Soup
|Bouillabaisse broth||1 3⁄4 Pint|
|Fish stock||1 3⁄4 Pint|
|Garlic mayonnaise||4 Tablespoon|
Make the garlic mayonnaise with olive oil (one egg yolk is enough for the required quantity).
When it is ready, add the four egg yolks, thin first with a teaspoonful of cold water, then with a little drop of the fish stock, not too hot.
Then pour it drop by drop into the soup, beating it in; keep the soup warm, but on no account let it boil.
You can serve this soup poured over pieces of fresh bread, as you did the bouillabaisse, or over large pieces of bread fried in olive oil.