Garbure (French broth)

Prep: 30 mins
Cook: 90 mins
Garbure (French broth)
A lovely broth from France using salted pork, winter vegetables and of course, bread.

400g ham cut into large chunks

2 leeks sliced thickly

2 carrots peeled and roughly chopped

2 large onions chopped coarsely

2 turnips peeled and chopped

4 cloves garlic peeled and chopped

200g tinned butter beans, rinsed and drained

4 large potatoes, peeled and cubed

1 whole savoy cabbage cored, halved, and cut into strips

Bouquet garni (bay leaf, parsley stems, thyme)

Salt and whole peppercorns

1 loaf rustic loaf

Parmesan cheese, to serve

Make the bouquet garni by tying the herbs with string tightly.

In a large pot place the ham, leeks, carrots, onions, turnips, garlic, beans, potatoes and cabbage and cover with 2 litres of water.

Add the bouquet garni and a tablespoon of salt and a 12 peppercorns.

Cover and bring to a boil. Reduce the heat and let simmer for about 1.5 hours.

Slice the bread thickly then toast the bread and rub them with raw garlic.

Place all of the bread in a large wide oven-proof bowl, ladle the soup and vegetables over the bread, and sprinkle a grating of parmesan.

Preheat the oven to 180°C / 350°F / Gas mark 4.

Cook until the cheese browns slightly then serve.


Preparation Time
30 minutes

Cooking Time
90 minutes

Main ingredients
Cheese, Pork, Vegetables, Bread

Recipe Type
Soups, Dinner, Bread


Level of Difficulty

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