Heat a stockpot with a medium heat and add in the olive oil.

After a couple of minutes, add in the slices of baguette and the cloves of garlic, fry for 3 to 4 minutes or until lightly golden fried.

In the meantime, cut the potatoes into rounds that are 1 cm thick (a little over ¼ inch).

Once the slices of baguette and garlic are lightly golden fried, remove from the stockpot and set aside.

Using the same pan with the same heat, add in the sliced potatoes and bay leaves, mix continuously, after 5 minutes and the potatoes are lightly sautéed, season with salt & pepper, mix together, then add in the broth, just enough to barely cover the potatoes, raise to a high heat, and give it a gentle mix.

While the broth is heating, add the fried cloves of garlic into a mortar, along with the oregano, ground cumin, saffron, and a pinch of salt, using a pestle, pound down on the ingredients until the garlic is well mashed, then add in the fried slices of baguette, and continue to pound 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, add in the bread and garlic mixture, give it a mix until well mixed together, then place a lid on the stockpot and lower to a low-medium heat, and simmer for 15 minutes or until the potatoes are cooked through.

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