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Bordeaux (France)
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Soup
Meat
Food Flavour DNA
Nutritional Values
700kcal
50gProtein
40gCarbs
45gFat
10gFibre
500 gServing
* Per serving · 500 g. May vary.
Garbure Soup
How to order / say it
Say it
Garbure — [Gar-boor]
Order
I'd like the garbure, please.
Locally
Je voudrais la garbure, s'il vous plaît.
Say locally
Hearty cabbage and duck confit soup with potatoes and beans.
Why try it?
Garbure is indicative of rural Gascony cuisine, providing comforting warmth and heartiness through its robust ingredients. It's a communal dish reflecting the tradition of using quality farm produce to create shared family meals.
How it tastes
This soup is thick and nurturing, with a rich depth from duck confit mingling with earthy vegetables. The blend of meats and beans yields an umami-rich aroma that pairs perfectly with the soup’s deep, rustic flavors.
Origin & History — first documented: 1350
Garbure has its roots in 14th-century Gascony, originally made by farmers using leftovers and local produce for sustenance. Over time, it evolved, incorporating duck confit and beans as staples, becoming iconic in the region.
Recipe
Ingredients
- 🥩 4 legs duck confit
- 🥕 300 g cabbage
- 🥕 200 g potatoes
- 🫘 150 g white beans
- 🥕 100 g carrots
- 🧄 3 cloves garlic
- 🥩 1 ham bone
Method
- 1 Cook beans and ham bone in water.
- 2 Add duck confit, cabbage, and vegetables.
- 3 Simmer until vegetables are tender.
- 4 Season with salt and pepper before serving.
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