Garbure gasconne is a thick southwestern French peasant soup of ham hock, cabbage, white beans, potatoes and root vegetables, finished with confit duck and served over toast.
The garbure is one of the canonical Gascon dishes, traditionally a winter farmer's meal in the Bearn and Gers regions, served from a single large clay pot at the family table. The classic recipe runs to two days of preparation: white tarbais beans soaked overnight, ham hock simmered with cabbage and root vegetables, then finished on the second day with confit duck leg and toasted slabs of country bread (the goudales). The Bordeaux versions usually include confit duck leg, white tarbais beans and Bayonne ham hock. Le Petit Gascon and La Tupina serve it through the cold months, with the dish ladled into deep bowls over toast and topped with a glass of red wine in the local goudale tradition.
