Add the eggs into a sauce pan, fill with water, just enough to cover the eggs, 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 10 to 11 minutes to end up with perfectly hard boiled eggs

In the meantime, heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

While the oil is heating, cut the 4 slices of baguette into small cubes

Add the cubes of bread into the hot fry pan, mix together, then mix every 1 minute so they all evenly fry, after 4 to 5 minutes and the pieces of bread are golden fried, remove from the pan and set aside

Using the same pan with the same heat, add in another 2 tbsp (30 ml) extra virgin olive oil, then immediately add in the 2 slices of baguette, the cloves of garlic (skins removed) and the blanched almonds, fry the ingredients for 3 to 4 minutes or until golden fried all around, then remove from the pan and set aside

Once again, using the same pan with the same heat, add in the vegetable broth, along with the saffron and dried thyme, gently mix together

While the broth is heating up, add the fried slices of baguette, garlic and almonds into a tall plastic cylinder, along with 1/2 cup (120 ml) water and season generously with sea salt & black pepper, using a hand blender, mix the ingredients until you get a thick puree, you can also use a food processor, stand up blender or a nutribullet

Once the broth comes to a boil, add in the almond puree, gently mix together until well mixed, then whisk the ingredients to remove any lumps and end up with a smooth creamy texture, simmer for 10 minutes, then remove from the heat

Transfer into shallow bowls, garnish with the hard boiled eggs cut into quarters, a small handful of the fried cubes of bread and some fresh parsley, serve warm, at room temperature or even chilled, it will hold for up 3 to 4 days in the fridge, enjoy!