Soupe au Pistou

Preparation info
  • Serves


    • Difficulty


Appears in
Today's special: A new take on bistro food

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.