A Gascon vegetable soup better known as garbure. It contains cabbage, haricot (US: navy) and broad beans (US: fava beans), garlic, herbs, confit of goose or duck, ham, pork or turkey, and sometimes chestnuts. Traditionally it is poured over slices of bread and the last of the soup swilled out with a glass of wine, known as chabrot or goudale. It should be made in an earthenware toupin.
