Garbure is a traditional soup fromBéarn, with a thick consistency. It is made with vegetables in season simmered with goose, duck or pork confit. It is a relative of the hotpotand is a real meal in itself. In fact, the stock is served as a starter on a slice of dry bread, and the meat and vegetables as the main dish, and the rest of the stock is mixed with a little red winewhich is drunk directly from the bowl.
To make garbure, water is poured into a large cooking pan to cook cabbage, beans, peas, potatoes, turnips, etc. then confit of duck, dried ham hock or heel of Bayonne hamis added. The vegetables vary according to the season.
Every year, on the first Saturday in September, the town of Oloron-Sainte-Marie holds theGarburade, an international garbure contest! People can also attend the preparation of a giantgarbure in the last weekend of July, at the Ger festivals.