La Garbure

Rich soup with vegetables and preserved meats

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

This is a typical meal-on-its-own from Southern Gascony, where in the pine forests of Les Landes – François Mauriac country – and the foothills of the Pyrenees, a hearty soup is needed to fight the winter fogs and rains. The vegetables will vary from season to season and in the old days the meat would have depended on what was to hand, even if it was only a small piece of salt belly of pork. The Sunday-best version is made with lou trebuc, pieces of