Fast Recipes

La garbure

Australian Gourmet Traveller recipe for La garbure

By Lisa Featherby
  • 30 mins cooking
  • Serves 6
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La garbure
This lovely rustic soup from France's Gascony region is perfect for chilly winter nights.


  • 1 tbsp olive oil
  • 1 onion, coarsely chopped
  • 300 gm speck, coarsely chopped
  • 1 garlic clove, finely chopped
  • 1 litre (4 cups) chicken stock
  • 500 gm white cabbage (about ½ cabbage), coarsely chopped
  • 2 pontiac potatoes (about 350gm), coarsely chopped
  • 120 gm stale bread, coarsely torn
  • To serve: finely grated parmesan (optional)
  • To serve: flat-leaf parsley, coarsely torn


  • 1
    Heat olive oil in a large saucepan over high heat, add onion, stir until tender (3-5 minutes), add speck and garlic and stir for 1 minute. Add stock, cabbage and potato, bring to the boil, reduce heat to medium and cook until vegetables are tender (25 minutes).
  • 2
    Divide bread among plates, ladle soup over. Scatter with parmesan and parsley, serve hot.