This satisfying chicken and vegetable soup is made with a delicious nod to the traditional bouillabaisse from the south of France. Oh, how we love spending days lunching and lounging at our favorite beach club, Nioulargo (click on the name to enjoy the scene) and then heading to Chez Camille, for bouillabaisse made in the time honored traditional fashion. Click on the soup name to learn about this famous beach restaurant and a little about the process of making this traditional dish (and to hear a handsome voice speaking French).
Do not worry, Splendid ones, this soup recipe offers the pleasures of a bouillabaisse, but it is much easier to make. Also, it is made with chicken instead of fish.
Beyond being joyfully drenched in a saffrony broth, this soup provides a great excuse to indulge in aioli. Aioli is a garlicky mayonnaise from that region which is very easy to make and is delicious on everything. We like to keep a tub in the refrigerator to add to sandwiches or dollop on salads for a delicious burst of garlic and green olive oil flavor. You may want to indulge in a bottle of cold Rosé wine with this dish, no need to wait for summer! The Pernod and fennel root round out the classic bouillabaisse flavor profile.