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Brou de galets: recipe illustration
Soups

Brou de galets

A clear, fragrant soup made with cuttlefish, potato and plenty of garlic and parsley. A mountain dish suited to cool days, it is served very hot with toasted bread.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Nutrition facts

414 kcal per serving

Protein
28.9 g
Carbohydrates
49.2 g
of which sugars
4.5 g
Fat
9.7 g
of which saturated fat
1.7 g
Fiber
4.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Heat the olive oil in a large saucepan and fry the sliced onions for 5 minutes.
  2. Add the cuttlefish pieces and brown for 3 minutes, stirring.
  3. Pour in the water, add the bay leaf, vinegar and half of the chopped garlic, then simmer for 25 minutes.
  4. Peel and cut the potatoes into large cubes, then add them to the broth to cook for 15 minutes.
  5. Finely chop the parsley with the remaining garlic, then crush them together with a little salt.
  6. Stir this parsley paste into the soup, adjust the seasoning and leave on the heat for 3 more minutes.
  7. Pour into bowls over slices of toasted bread and serve straight away.

Variations and tips

Spicier version. Add a crumbled dried chilli and a spoonful of sweet paprika when frying the onions.

Using what's available here. Replace the cuttlefish with frozen squid, easier to find in supermarkets.

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Original Ecomely recipe.