A Basque Soup Festival Championnat international de garbure or La Garburade is held in Oloron Sainte Marie(64 Pyrenees-Orientales, Nouvelle Aquitaine) 7 September 2019
Known as Garbure this is the traditional soup of the Béarn, made from vegetables enriched with confit of goose, duck, chicken or pork and poured over a slice of stale bread.
This is a competition for teams of amateurs to put together and cook the soup before sharing it with visitors.
As is often the case in France, there is a Brotherhood of Soup (la Confrérie de la Garburade) and the event will be accompanied by a procession, local music and dancing and a farmers market!
Oloron Sainte Marie is one of the gateways to the Pyrenees, about 20 miles Southwest of Pau.
For more info on the Basque Soup Festival see www.lagarburade.org
Garbure is a thick French soup or stew of ham with cabbage and other vegetables, usually with cheese and stale bread added.The name derives from the use of the term garb to describe sheaves of grain depicted on a heraldic shield or coat of arms. Thus the name of garbure, which is eaten with a fork, is a reference to the use of pitchforks to pick up sheaves of grain. It originated in Gascony in south-west France. It is similar to potée.
Garbure was the daily sustenance of Gascon peasantry. It differed from one home to the next and varied with the rhythms of the seasons, the resources of the cook, and with household income. The basic principle behind this dish is the lengthy simmering of an assortment of vegetables and meats, generally meats preserved en confit. As far as vegetables go, anything is possible. The cabbage may be accompanied by broad beans, fresh or dried, mangetout peas, potatoes, turnips, peas, onions, carrots, celeriac, kohlrabi, beets, lettuce, chestnuts, nettles or borage. Thus the garbure could be adapted to the needs of every household.
A large tureen of garbure is often presented to the table in Bearnais restaurants, and guests can help themselves to as much as they wish at the start of the meal using the ladle supplied.
Frequently the meal would end with a traditional chabrot, which is a custom of mixing half a glass of red wine in with the liquid left in the bottom of one’s bowl after eating the solid contents and then consuming it. wikipedia