Pronounced bool-yuh-bayz, this is one of France’s most famous soups, and rightly so. Made with quick-cooking mussels and chicken, it’s speedy enough for weeknight dinners but still incredibly flavourful.
Saffron threads (the dried stamens from purple crocuses) give a gorgeous yellow colour to this supper soup. Look for them in small containers or tiny clear packets in the spice section of your supermarket. If you don’t have saffron, the soup is also delicious with dried dill.