WAIE (whatamieating.com)
This is the searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011.
She will be greatly missed.
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Language: French
Description: 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.
Ethnicity: French
Most frequent country: France
Most frequent region: Gascony
Also known as: garbue
See places: French food and cuisine, Gascony
See foods and dishes: chabrol, chabrot, goudale, Gouda
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