Chabrot
Faire chabrot (Occitan pronunciation: [ˈfajɾe tʃaˈbɾut]) or faire chabròl (pronounced [... tʃaˈbɾɔl]) is an ancient Occitanian custom whereby at the end of a soup or broth, one adds red wine to the bowl to dilute the remnants and brings it to the lips to drink in big gulps.
Preparation of chabrot | |
| Alternative names | faire chabròl, fà chabroù, godala, godaille, goudale |
|---|---|
| Course | at the end of the soup |
| Region or state | Occitania |
| Serving temperature | tepid, lukewarm |
| Main ingredients | red wine in oily stock |
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