I am sorry to say that I was out of anchovies when I made this recipe-- I couldn't bring myself to use the anchovy sludge at the bottom of the jar. To contribute salt and umami, I added a splash of soy sauce, but it just wasn’t the same. That said, the preliminary results were promising enough that I am definitely going to make it again with the anchovies included—we love anchovies. The croutons were excellent—I cut the amount of butter down and they were still rich, crunchy, and garlicky. I used rye bread for the croutons, which was sensational—the rye has a great taste and is a bit chewier than the usual white bread.