A classic vegetable soup made in an earthenware pot called a toupin. It is made in Gascony with cabbages and beans flavoured with garlic and herbs and containing confit of goose or duck, though other light meats may be used. Traditionally it is poured over slices of bread and sometimes has added chestnuts. There is also a tradition of cleaning the last of the soup out of the bowl by diluting it with wine. This is called chabrot or chabrol.

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