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1
Bring a large pot of water to a boil while you prepare the spinach.
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2
When the water comes to a boil, salt generously and add the spinach.
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3
Blanch for 30 seconds and transfer to a bowl of cold water without draining the water from the pot.
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4
Measure out 2 quarts of the boiling water and set aside.
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5
Drain the spinach, squeeze out excess water and chop coarsely.
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6
Set aside.
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7
Heat the olive oil in a large, heavy soup pot or Dutch oven and add the onion and leek.
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8
Cook, stirring often, until tender, about 5 minutes.
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9
Add a generous pinch of salt and the garlic, stir over medium heat until the garlic smells fragrant, no more than a minute, and stir in the broth from the spinach, the potatoes, bouquet garni and salt to taste.
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10
Bring to a boil, add the saffron, and turn the heat to low.
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11
Cover and simmer 20 to 30 minutes, until the potatoes are tender but still intact and the broth is fragrant.
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12
Stir in the spinach, cover and continue to simmer for another 10 minutes.
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13
Add pepper, remove the bouquet garni, taste and adjust seasonings.
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14
Keep the soup at a bare simmer.
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15
Break each egg into the soup (I prefer to first break the egg into a teacup and then tip it into the soup).
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16
Cover and continue to simmer until the eggs are set, about 5 minutes.
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17
Serve the soup in wide bowls with an egg in each one.
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18
Sprinkle gruyere over each egg, and garnish if desired with toasted rounds of baguette or whole-wheat bread rubbed with garlic.
