List of French soups and stews

This is a list of French soups and stews. French cuisine consists of cooking traditions and practices from France, famous for rich tastes and subtle nuances with a long and rich history.

A traditional bouillabaisse from Marseille, France, with the fish served separately after the soup

French soups and stews

  • Bisque
  • Bouillabaisse – a stew of mixed herbs, fish, and vegetables.
  • Consommé
  • French onion soup
  • Garbure – a thick French soup or stew of ham with cabbage and other vegetables, usually with cheese and stale bread added.[1]
  • Lettuce soup
  • Oille – a French potée or soup believed to be the forerunner of pot-au-feu composed of various meats and vegetables.[2]
  • Potée
  • Ragout
    • Ragout fin – its origin in France is not confirmed but the dish is also known in Germany as Würzfleisch, although use of the French name is more common nowadays.
  • Ratatouille – a vegetable stew with olive oil, aubergine, courgette, bell pepper, tomato, onion and garlic
  • Tourin – a type of French garlic soup
  • Vichyssoise – its origins are a subject of debate among culinary historians; Julia Child calls it "an American invention",[3] whereas others observe that "the origin of the soup is questionable in whether it's genuinely French or an American creation".[4]

See also


  1. Smith, Henry (1900). The Master Books of Soups. Bedford, MA, USA: Applewood Books. p. 175. ISBN 978-1-4290-1180-8.
  2. Larousse Gastronomique (1961), Crown Publishers
    (Translated from the French, Librairie Larousse, Paris (1938))
  3. Mastering the Art of French Cooking, p. 39

Further reading

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