Here is a recipe for a splendidly simple and delicious chicken and vegetable soup that offers of the warming flavors from one of our favorite regions in Europe, the South of France.
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.
The potatoes can be omitted, or if another starch is desired, cooked pasta, cous cous or rice would be nice.