Garbure is a traditional thick soup from the southwest of France, consisting of meat, cheese, stale bread, and vegetables such as cabbage, peas, onions, or carrots. The soup is traditionally served as an evening meal over two courses, so the meat is usually taken out and served as a main course along with cornichons and pickled hot peppers.

Garbure is ideally cooked in a toupin, a high and round earthenware vessel. Originally, it was a peasant soup, its name coming from the Spanish word garbias, meaning stew, or from the French word garbe, meaning a bunch, referring to the large amount of vegetables that are prominent in the soup.

Although it is not the most visually appealing dish, its rich flavors and textures surely make up for it.