Add the eggs into a saucepan, fill with water just enough to cover the eggs, and heat with a high heat, once it comes to a boil, place a lid on the pan and turn off the heat, let the eggs sit for exactly 10 minutes to end up with perfectly hard-boiled eggs, then using a box grater, finely shred the eggs and set aside

In the meantime, heat a stockpot with a medium heat and add in the olive oil

After a couple of minutes, add in the slices of baguette, 4 whole cloves of garlic (skins off), and the blanched almonds, fry the ingredients for 3 to 4 minutes or until golden fried all around, then transfer into a mortar, reserving any of the olive oil in the pan

Using the same stockpot with the same heat, add in the chopped onion and 3 chopped garlic, mix continuously, after 4 minutes and the onions are slightly translucent, add in the grated tomatoes and season with salt & pepper, mix together, and then simmer

Once the grated tomatoes have slightly thickened, about 3 to 4 minutes, add in the white wine, mix together, and then simmer for 3 minutes, then add in the jarred white beans (drained and rinsed) and vegetable broth, raise to a high heat, and gently mix together

In the meantime, move back to the mortar with the fried bread, garlic, and almonds, add in the saffron, chopped parsley, and a dash of salt, and using a pestle, pound down on the ingredients until you get a paste-like texture, you can also use a food processor or hand blender

Once the broth comes to a boil in the stockpot, add in the bread and almond mixture, gently mix together, then place a lid on the stockpot and lower to a low heat, simmer for 10 minutes, then turn off the heat, add in the shredded hard-boiled eggs, and mix together

Transfer into shallow bowls and garnish with chopped parsley, enjoy!