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petroniusto commented on the word garbure
From the OED word of the day:
garbure, n.
‘A traditional thick soup or stew originating in southern France and north-eastern Spain, typically made from ham, cabbage, and a variety of other vegetables, and usually thickened with stale bread.’
Pronunciation: Brit. /ɡɑːˈbjʊə/, U.S. /ɡɑrˈb(j)ʊ(ə)r/
Origin: A borrowing from French. Etymon: French garbure.
Etymology: < French garbure (1767; 1750 in potage au garbure, 1735 as galbeure) < Occitan (Gascon) garbura soup made with cabbage and confit of goose or duck, of uncertain origin, perhaps a loanword < a pre-Romance substratum language; perhaps compare Spanish garbías kind of ragout (1529 in an isolated attestation).
Compare the following earlier example of the French word in an English context:
1767 B. Clermont tr. Menon Art Mod. Cookery Displayed I. 22 (heading) Garbure. A Turine with different Sorts of Meat.
A traditional thick soup or stew originating in southern France and north-eastern Spain, typically made from ham, cabbage, and a variety of other vegetables, and usually thickened with stale bread.
The dish is especially associated with Gascony.
1829 ‘D. H. Secundus’ Apician Morsels 260 On the Thursday evening he collected the gravies of the week to make his garbures of them on Friday.
1985 B. Neal Southern Cooking(1989) ii. 22 Like minestrone and garbure, burgoo is in the tradition of great country stews found all over the world.
2007 Jerusalem Post(Nexis) 18 Jan. 10 Garbure has countless versions depending on the season which determines which vegetables to use and the occasion. There's everyday garbure and there's elaborate garbure for holidays.
February 15, 2021