Ingredients

• 1 (4-inch) piece celery
• 1 Turkish or 1/2 California bay leaf
• 3 fresh thyme sprigs
• 2 fresh parsley sprigs
• 8 black peppercorns
• 1/4 teaspoon slightly crushed fennel seeds
• 1 qt water
• 5 tablespoons extra-virgin olive oil
• 6 (1-inch-thick) slices baguette
• 1 medium onion, finely chopped
• 1 lb medium boiling potatoes
• 4 garlic cloves, minced
• 1 (10-oz) package frozen baby peas (not thawed)
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 6 large eggs
• Special equipment: an 8-inch square of cheesecloth; kitchen string

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Instructions

1. Wrap bouquet garni ingredients in cheesecloth and tie with kitchen string.
2. Make soup: Bring water and bouquet garni to a boil in a 1 1/2-quart heavy saucepan. Meanwhile, heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking and cook bread slices, turning over once, until golden, 3 to 5 minutes. Transfer bread to 6 soup bowls. Add remaining 3 tablespoons oil to skillet and cook onion over moderate heat, stirring frequently, until softened, 4 to 5 minutes. Peel potatoes, then cut crosswise into 1/3-inch-thick slices. Add potatoes to onion and cook, turning occasionally, until onion is translucent, 3 to 4 minutes. Add garlic, peas, salt, pepper, and hot water with bouquet garni and simmer, covered, until potatoes are tender, about 7 minutes. Discard bouquet garni. Break eggs into simmering soup and poach, uncovered, spooning broth over eggs occasionally, until softly set, about 6 minutes. Transfer eggs with a slotted spoon to toasts and divide soup among soup bowls.
3. Bring water and bouquet garni to a boil in a 1 1/2-quart heavy saucepan.
4. Meanwhile, heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking and cook bread slices, turning over once, until golden, 3 to 5 minutes. Transfer bread to 6 soup bowls. Add remaining 3 tablespoons oil to skillet and cook onion over moderate heat, stirring frequently, until softened, 4 to 5 minutes. Peel potatoes, then cut crosswise into 1/3-inch-thick slices. Add potatoes to onion and cook, turning occasionally, until onion is translucent, 3 to 4 minutes. Add garlic, peas, salt, pepper, and hot water with bouquet garni and simmer, covered, until potatoes are tender, about 7 minutes. Discard bouquet garni.
5. Break eggs into simmering soup and poach, uncovered, spooning broth over eggs occasionally, until softly set, about 6 minutes. Transfer eggs with a slotted spoon to toasts and divide soup among soup bowls.