Garbure (French pronunciation: [ɡaʁbyʁ]; Occitan: [ɡarˈbyɾe]) is a thick French stew traditionally based on cabbage and confit d'oie,[1] though the modern version is usually made with ham, cheese and stale bread.

[2] The name derives from the use of the term garb to describe sheaves of grain depicted on a heraldic shield or coat of arms.

[4] Among the Gascons it may have some connection to the time under the Angevin Empire, with influence from English potage stew.

A large tureen of garbure is often presented to the table in Bearnais restaurants at the start of the meal, and guests can help themselves to as much as they wish.

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.