Garbure
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| Type | Soup or stew |
|---|---|
| Place of origin | France |
| Serving temperature | Hot or warm |
| Main ingredients | Meat, root vegetables |
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Garbure (Script error: No such module "IPA".; Script error: No such module "IPA".) is a savoury French dish, described either as a soup or a stew. It is a one-pot dish of vegetables – mainly root vegetables – with one or more of several meats, slowly cooked in an earthenware dish in an oven. The cooking liquid is sometimes served as soup before the meat and vegetables are served as a main course. The food writer Curnonsky named Script error: No such module "Lang". as one of the four great regional dishes of France.
History and etymology
There is some argument about the origin of the name of the dish. Some sources say that the name Script error: No such module "Lang". derives from the French word Script error: No such module "Lang". – sprig – referring to the many aromatic herbs that perfume the dish.[1] Some who maintain this theory point out that the Béarnais word Script error: No such module "Lang". means a mixture of fresh green vegetables like those which are put in the soup, but the food writer Waverley Root comments that this word may just as well have come from Script error: No such module "Lang". as the other way around. He advances the theory that the origin of the name may be the Spanish Script error: No such module "Lang". – stew.[1] A third theory is that the name derives from the use of the term Script error: No such module "Lang". describing sheaves of grain depicted on a heraldic shield or coat of arms.[2] The Script error: No such module "Lang". dates the word to the eighteenth century and says it is borrowed from the Gascon Script error: No such module "Lang"., meaning a hearty Béarnaise soup, made with rye bread, vegetables, bacon and goose or duck confit.[3]
Description
Elizabeth David says of Script error: No such module "Lang"., "This soup, which, like the Script error: No such module "Lang"., is rather more of a stew than a soup, is traditional in the Landes, the Béarn, and the Pyrenees".[4] Root calls Script error: No such module "Lang". "one of those soups which is more than a soup, providing a full meal". According to Root the ingredients should be so crowded in the cooking pot that a ladle pushed into it will stand straight up, prevented by the contents of the Script error: No such module "Lang". from sliding to the side. The gastronome Curnonsky hailed Script error: No such module "Lang". as one of the four great regional dishes of France, along with Script error: No such module "Lang"., Script error: No such module "Lang". and Script error: No such module "Lang"..[5]
David adds that the recipe has many variations,[4] and the choice of meat for the stew varies widely. Antonin Carême, in his 1847 book Script error: No such module "Lang". (The Art of French Cooking in the 19th century) gives a recipe for Script error: No such module "Lang"., using boned veal shank, chicken, carrots, onions, turnip, leeks and celery.[6] In later recipes the principal meat in the stew is variously given as bacon,[4] beef,[7] duck confit,[5] goose,[8] goose confit,[8] ham,[8] pork heel,[9] salt pork,[5] Toulouse sausage[9] and veal.[10] The vegetables, mainly root, include some or all of cabbage, carrots, celery, haricot or white beans, fava beans, green beans, green or red pepper, leeks, Lima beans, onions, peas, potato, pumpkin and turnip.[11] Some recipes add pieces of French bread.[11]
The dish is traditionally cooked in an earthenware casserole, or Script error: No such module "Lang". as it is called in the Béarn (a fat pot, narrowing towards the top, with a straight handle).[4] The cooking liquor is sometimes served as a soup before the meat and vegetables are served as the main course.[12]
There are many regional variations of the Script error: No such module "Lang"., including Script error: No such module "Lang"., Script error: No such module "Lang". (with cabbage), Script error: No such module "Lang". (with lettuce), Script error: No such module "Lang"., Script error: No such module "Lang". and Script error: No such module "Lang"..[13]
References
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- ^ a b Root, p. 422
- ^ Dallas, p. 215
- ^ "Garbure", Dictionnaire de l'académie Française. Retrieved 18 April 2026
- ^ a b c d David, pp. 43–44
- ^ a b c Lawson, Nigella. "Sud Quest", The Spectator, 16 February 1991, p. 41
- ^ Carême, pp. 171–172
- ^ Koffmann, p. 27
- ^ a b c Claustre, pp. 22–23
- ^ a b Larousse, p. 210
- ^ Hughes-Gilbey, p. 18
- ^ a b Claustre, pp. 22–23; David, pp. 43–44; Hughes-Gilbey, p. 18; Koffmann, pp. 26–27; Larousse, p. 148; Worral-Thompson, p. 28
- ^ Koffmann, pp. 26–27
- ^ Claustre, pp. 22–23; David, pp. 43–44; Hughes-Gilbey, p. 18; Koffmann, pp. 26–27; and Larousse, p. 148
Sources
- Page Module:Citation/CS1/styles.css has no content.Carême, Antonin (1847). L'art de la cuisine française au dix-neuviême (in French). Paris: Comptoir des Impimeurs-Unis. OCLC 1423979004.
{{cite book}}: CS1 maint: unrecognized language (link) - Page Module:Citation/CS1/styles.css has no content.Claustres, Francine (1997). Connaitre la cuisine du canard et de l'oie (in French). Bordeaux: Editions Sud Ouest. ISBN 2879012465.
{{cite book}}: CS1 maint: unrecognized language (link) - Page Module:Citation/CS1/styles.css has no content.Dallas, E. S. (1877). Kettner's Book of the Table. London: Dulau & Company. OCLC 561296809.
- Page Module:Citation/CS1/styles.css has no content.David, Elizabeth (1958). French Country Cooking. London: John Lehmann. OCLC 58604001.
- Page Module:Citation/CS1/styles.css has no content.Dupuis-Gaulier, Sophie (2016). Soupes complètes (in French). Hachette. ISBN 9782011356796.
{{cite book}}: CS1 maint: unrecognized language (link) - Page Module:Citation/CS1/styles.css has no content.Koffmann, Pierre (2016). Memories of Gascony. London: Mitchell Beazley. ISBN 9781784722234.
- Page Module:Citation/CS1/styles.css has no content.Larousse (2012). Larousse on Cooking. Hoboken: John Wiley. ISBN 9781118388174.
- Page Module:Citation/CS1/styles.css has no content.Root, Waverley (1983). The Food of France. London: Macmillan. ISBN 0333357930.
- Page Module:Citation/CS1/styles.css has no content.Worrall Thompson, Antony (2012). Slow Cooking. London: Mitchell Beazley. ISBN 9781845336417.
See also
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