Garbure from the Supermarket is the title of this week’s French Fridays with Dorie recipe. While Garbure is essentially a French peasant stew made with ham, sausage and loaded with root vegetables, beans and cabbage, this hearty white bean stew is enriched with duck confit. Thankfully, there is a large “gourmet” supermarket nearby, as my local supermarket most certainly does not carry duck confit. I always find it interesting that the lowliest of dishes that was once a staple among peasantry has become gourmet fare. Of course, I can understand why- it’s satisfying and delicious! Perfect on a cold day or if you need to feed many hungry people.
Garbure originated in Gascony in southwestern France, and very closely resembles potée and pot-au-feu. You could almost imagine how each Gascon household had their own recipe, adjusting for the mix of vegetables they had harvested or the meat they had preserved.
Interestingly, the area of Gascony itself is well known for its wine and food-its home to foie gras and Armagnac brandy. It’s also known for it’s Basque influence. One of the ingredients on this recipe’s list, Piment d’Espelette, is an AOC chili pepper that is cultivated in the commune of Espelette. The pepper is harvested in late summer and can be seen hanging on balconies, sheds and house walls throughout the communes to dry out. I thought I had a photo of some of them from my Camino to share, but it turns out that of the over 5k photos, not one was of the peppers I saw hanging (at least not in the batch I looked through!). I realize now that I should have bought a jar there but I actually bought my jar of Piment d’Espelette here. Add it to the list of items I need to bring back in my suitcase next time!
This stew was just as fulfilling and appetizing as you’d expect and I am sure it will get better as the week goes on. Which is a good thing, because I have just a few bowls left over. The full recipe feeds 10!
While I cannot share this recipe, you can (and should!) buy the book and cook along with us. It’s great fun! Every Friday we make a new recipe. Looking forward to next weeks! For details and to see how others are recreating the dishes from this awesome book, check out the FFWD site.
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Your garbure looks wonderful! Your point on peasant fare is so true. So glad this was a winner for you, we also loved it!
I didn’t get my piment d’ espelette in time for this soup, but I put it in a soup I made a few days later… wonderful spice. I’m so happy I invested in it… so glad you enjoyed the soup too.
Your soup looks wonderfully delicious. A few years ago Hubby and traveled through the Pyrennes region and I loved seeing all those gorgeous peppers hanging on the walls of the homes there. We also found the Basque foods quite interesting and enjoyed it all.
What beautiful presentation and yes, so interesting that the “peasant” fare now includes ingredients we sometimes consider “gourmet” 😉
Awesome photos ! The soup in that cheerful bright blue bowl is perfect. And much needed with the weather we are having (it is snowing AGAIN as I type this). This was a hit in our house and I agree that this was good since I had so much left over 🙂 Love that you had tons of photos from your trips. I do the same and joke that if I run the photos together it would probably make a movie since I take so many….
Lovely presentation. This soup could feed a couple of army’s, couldn’t it?
Love that brilliant blue bowl of yours! Soup’s looking fab!
I couldn’t find duck confit in my area so stuck with a ham bone and garlic sausage and all those wonderful veggies. Although I’ve eaten garbure before, it’s always been the classic kind, just vegetables. Just like you, I loved Dorie’s take on this peasant fare. Although I enjoyed it for many lunches and dinners, I had to toss the last of it tonight. Enough is enough. Your opening pix is lovely.
Your garbure looks delicious and I love the bowl you displayed it in. It’s making me wish I hadn’t skipped this one.