Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

This rich soup from the Languedoc in South-Western France uses goose or duck fat, but you can substitute a mixture of butter and olive oil if you have to. Though the recipe calls for 20 cloves of garlic, they cook to a mellow and gentle taste and the result is not at all harsh.


  • 4 slices of baguette
  • 2 tbsp olive oil
  • 60 g


Preheat the oven to 180°C/350°F/ gas 4.

Brush the slices of baguette with olive oil, spread on a baking tray and cook in the oven until golden brown, about 10 minutes</