Winter Vegetable Soup with Black Pudding

L’ollada, also known as ouillade

Preparation info

  • Serves

    4–6

    • Difficulty

      Medium

Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

The olla was a big black cauldron that hung over the fire in every kitchen fireplace. The soup made in this pot became the ollada.

Ollada podrida meant rotten pot; tradition held that keeping the cauldron going continuously for days on end, the soup could be resurrected with some new ingredient added each day, together with a bit more water. The flavour that developed was a popular one in the region – a slight rancidity, which is definitely not sought after toda