Explore Guides
Local food map
Marseille (France)
Hotels in area
Soup
Vegetarian
Food Flavour DNA
Nutritional Values
270kcal
10gProtein
45gCarbs
9gFat
12gFibre
400 gServing
* Per serving · 400 g. May vary.
Pistou Soup
How to order / say it
Say it
Soupe au Pistou — [soop oh piss-too]
Order
I'll have the pistou soup, please.
Locally
Je prendrai la soupe au pistou, s'il vous plaît.
Say locally
A vegetable soup flavored with pistou, a basil and garlic paste.
Why try it?
A celebration of seasonal harvest, this soup is integral to Provençal summer dining. It's a harmonious blend of local fresh produce, embodying the simplicity and richness of Provencal cooking.
How it tastes
The soup has a light, fresh taste with an aromatic burst of basil and garlic from the pistou, mingled with the hearty texture of beans and assorted vegetables.
Origin & History — first documented: 1850
Originating in Provence, the pistou soup dates back to the 19th century, emerging as a way to utilize garden bounty. It represents the region's culinary philosophy of using fresh, simple ingredients in a flavorful manner.
Recipe
Ingredients
- 🥕 200 g green beans
- 🥕 1 large zucchini
- 🥕 2 medium carrots
- 🫘 200 g white beans
- 🌿 1 bunch basil
- 🧄 3 cloves garlic
- 🥕 3 large tomatoes
- 🫒 30 ml olive oil
Method
- 1 Cook green beans, zucchini, carrots, and tomatoes in a pot with water.
- 2 Add white beans and simmer until all vegetables are tender.
- 3 Blend basil, garlic, and olive oil to make pistou.
- 4 Stir pistou into the soup before serving.
More from Provence
© Wikimedia Commons
Snack
Meat
Rosette Sausage
Rosette de Lyon
Roh-zet duh lee-oh
A dry-cured pork sausage seasoned with garlic and pepper.
© Wikimedia Commons
Main course
Meat
Coq au Vin
kohk oh VAHN
A traditional French chicken stew braised with red wine.
🥩
Main course
Meat
Lamb Shoulder with Garlic and Herbs
Épaule d'Agneau
ay-PAWL dan-YO
A succulent roasted lamb shoulder infused with garlic and fresh herbs.
© Wikimedia Commons
Main course
Meat
Andouille Sausage
Andouillette
ahn-DOO-yet
A coarsely chopped offal sausage, a rustic specialty.
🥩
Main course
Meat
Bordeaux-Style Squab
Pigeon à la Bordelaise
Pee-zhohn ah lah Bor-de-lays
Roasted squab served with a rich red wine and shallot sauce.
🥩
Main course
Meat
Lyon-style Pulled Pork
Porc Effiloché à la Lyonnaise
Pawrk Eh-fee-lo-shay ah la Lee-oh-nez
Slow-cooked pork shoulder flavored with mustard and herbs.
© Wikimedia Commons
Main course
Fish & Seafood
Pan Bagnat
pahn bahn-YAH
A traditional sandwich from Nice, filled with tuna, hard-boiled eggs, and vegetables.
© Wikimedia Commons
Main course
Vegan
Ratatouille
ra-tah-TOO-ee
A vegetable stew made with zucchini, eggplant, tomatoes, and peppers.
© Wikimedia Commons
Snack
Fish & Seafood
Onion Tart
Pissaladière
pees-ah-lah-DYEHR
A Mediterranean tart made with onions, anchovies, and olives.
© Wikimedia Commons
Main course
Meat
Cassoulet
ka-SOO-lay
A hearty bean stew with pork, sausages, and duck confit.