Soupe au Pistou

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Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

Appears in

Today's special: A new take on bistro food

Today's special

By Anthony Demetre

Published 2008

  • About

On my first visit to Provence, a friend’s grandmother introduced me to this lovely fresh soup, full of the flavours of the surrounding countryside. As with anything so supremely simple, the freshness of the ingredients is all-important – as is the quality of the oil used. Pistou is a popular Provençal condiment much the same as Genovese pesto.