Julia Child Cabbage Soup Recipe

Julia Child Cabbage Soup (Soupe aux Choux or Garbure) is a hearty French peasant soup loaded with cabbage, potatoes, and salt pork or bacon. Julia writes in Mastering the Art of French Cooking (page 48): “This fine and uncomplicated peasant soup is a comforting dish for a cold winter day.”

This is the kind of soup that warms you from the inside out. Nothing fancy. Just cabbage, potatoes, and a chunk of salty pork simmering together until everything melds into something far greater than its humble parts. Perfect for cold nights when you want dinner to feel like a hug.

What is Garbure? A traditional French main-course cabbage soup from the Basque and Béarn regions. Loaded with vegetables and enriched with salt pork, bacon, or ham. Served as a complete meal.

Why You’ll Love This Recipe

• A complete meal in a bowl: This isn’t a starter soup. It’s dinner. Meat, vegetables, potatoes, and broth all in one pot.
• Peasant food done right: Julia celebrates the rustic French country tradition. Simple ingredients, long simmer, deep satisfaction.
• Even better the next day: Like many braises and stews, this soup improves after sitting overnight. Make it Saturday, eat it Sunday.
• Flexible to what you have: Salt pork, bacon, or ham all work. Add turnips, beans, leeks, or celery if you have them.
• Feeds a crowd affordably: Eight generous servings from cabbage, potatoes, and a chunk of pork. Budget-friendly but doesn’t taste like it.

Julia Child Cabbage Soup Ingredients

From Mastering the Art of French Cooking, Vol. 1, Pages 48-49. Serves about 8.

For the Soup:

• 3½ quarts water
• 3-4 cups peeled, quartered boiling potatoes
• 1½ lb chunk of lean salt pork, lean bacon, or smoked unprocessed ham
• 2 lbs cabbage (about 3 quarts roughly sliced)
• 8 crushed peppercorns or a big pinch of ground chili peppers
• Salt as necessary (add near the end)
• 6 parsley sprigs tied with 1 bay leaf
• ½ tsp marjoram
• ½ tsp thyme
• 4 cloves garlic, mashed
• 2 medium onions studded with 2 cloves
• 2 carrots, peeled and quartered

Optional Additions:

• 2-4 peeled, quartered turnips
• 2-3 sliced celery stalks
• 1 cup sliced leeks
• 1-2 cups white beans (fresh, half-cooked, or canned – add 10-15 min before end)

For Serving:

• Rounds of hard-toasted French bread

Meat options: Salt pork is traditional but can be hard to find. Thick-cut bacon adds smokiness. Smoked ham works beautifully and is easier to source.

How To Make Julia Child Cabbage Soup

1. Start the Base: Place the water, potatoes, and meat in a large kettle or Dutch oven. Bring to a boil.
2. Add Everything Else: Add the cabbage, peppercorns, herb bundle, marjoram, thyme, garlic, onions with cloves, and carrots. If using turnips, celery, or leeks, add them now. Reduce heat and simmer partially covered for 1½ to 2 hours until the meat is completely tender and the cabbage turns sweet and mellow.
3. Add Beans If Using: If including white beans, add them 10-15 minutes before the end of cooking.
4. Finish the Soup: Discard the parsley bundle. Remove the meat from the pot, slice it into serving pieces, and return it to the kettle. Taste and adjust seasoning with salt. Skim any excess fat from the surface.
5. Serve Hearty Portions: Ladle into deep soup plates or a tureen, making sure each bowl gets meat, vegetables, and plenty of broth. Serve with rounds of toasted French bread.

Recipe Tips

• Salt late, not early. The pork releases salt as it cooks. Wait until the end to season, or it may become too salty.
• Low and slow wins. A gentle simmer for 1½-2 hours lets everything meld. Rushing makes tough meat and underdeveloped flavor.
• Better the second day. Make this ahead. The flavors deepen overnight. Simply reheat to a simmer before serving.
• Slice the cabbage roughly. This is rustic country soup. Don’t shred it fine. Chunky pieces hold up better during the long simmer.
• Toast the bread thoroughly. Soggy bread doesn’t belong here. Dry it completely in a 325°F oven for 20-30 minutes.

Recipe Variations

• Basque Style (with Salt Pork): Julia notes that in the Basque country, a good cabbage soup must include “lard rance” (slightly rancid salt pork). The strong pork flavor is considered essential.
• Béarnaise Style (with Preserved Goose): In neighboring Béarn, confit d’oie (preserved goose) is added to the pot to warm through at the end. If you have duck confit, try it.
• Vegetarian Version: Skip the meat. Use vegetable broth instead of water. Add extra potatoes and beans for substance.

What To Serve With Cabbage Soup

This soup is a complete meal, but complements include:

• Hard-toasted French bread placed in each bowl or served alongside.
• Strong mustard for those who want to add a kick.
• Simple green salad if you want something fresh alongside.
• Cheese course afterward, French style.

Wine: A rustic red wine like a Côtes du Rhône, Cahors, or hearty country wine from Southwest France matches the peasant spirit.

How To Store

Refrigerator: Store in an airtight container for up to 4 days. The soup tastes even better the next day as the flavors meld.

Freezer: Freeze for up to 3 months. The potatoes may become slightly softer after thawing but the flavor remains excellent.

Reheat: Warm slowly over medium heat until simmering. Add a splash of water if the soup has thickened too much.

Nutrition Facts

Per serving (serves 8):

• Calories: 320 kcal
• Protein: 18g
• Total Fat: 14g
• Saturated Fat: 5g
• Carbohydrates: 28g
• Fiber: 5g
• Sugar: 5g
• Sodium: 780mg
• Cholesterol: 35mg

FAQs

Source: Mastering the Art of French Cooking, Vol. 1 by Julia Child, Pages 48-49

– Claire