How to make
Heat the olive oil in a skillet on medium heat, add the almonds and saute, stirring until golden, for about 4 minutes. Transfer with a slotted spoon into a blender.
Put the bread cubes in the skillet, add the saffron and garlic and fry until golden, stirring for 2 minutes. Set aside about 1/4 of the bread cubes for garnishing, transfer the rest to the blender with the almonds.
Add the parsley and broth and blend the mixture into a smooth puree. Transfer the puree to a pot, add water and cook without covering the container, stirring constantly until slightly thickened, for about 5 minutes.
Season with salt and vinegar to taste and serve the soup sprinkled with the bread cubes.
