Garbure is a mountain speciality, a soup originating among country folk and comprising an assortment of vegetables and meats. Part of garbure’s secret lies in the way it is cooked. In short, the longer a garbure spends simmering, sometimes for days on end, the better it tastes.
Garbure comes from Bigorre, a historical region whose boundaries correspond to those of the current département of Hautes Pyrénées.
Much-loved by walkers and skiers on account of its lightness and energy-giving and fortifying properties, garbure is one of those tasty dishes that represent the cycle of the seasons and of garden produce, and of course the chef’s personal skill.
What goes into garbure is whatever is available in the kitchen garden at the time: greens are its basic ingredient, plus Haricot Tarbais, pieces of potatoes, turnips, but also onion, garlic, etc. A piece of duck confit, pork knuckle or ham are also needed to season this tasty starter, which is served piping hot, in both summer and winter.