What Is the Most Popular Soup in France?Select a tab
- 1 33 votes
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French Onion Soup
This classic soup is made with caramelized onions, beef broth, and topped with a cheesy bread crouton. It is a beloved staple in French cuisine and often served as a starter in restaurants. French Onion Soup is a savory and hearty soup made with caramelized onions, beef broth, and topped with toasted bread and melted cheese. It is known for its rich flavor and comforting aroma.
- Onions: The soup is primarily made with caramelized onions that give it a deep, sweet, and savory flavor.
- Beef broth: It is traditionally prepared using beef broth, which adds a rich and robust taste to the soup.
- Toasted bread: French Onion Soup is often served with a slice of toasted baguette, which becomes soft and soaked with the flavorful broth.
- Melted cheese: The soup is usually topped with melted cheese, such as Gruyère or Swiss cheese, which provides a gooey and indulgent element.
- Herbs and spices: Various herbs and spices like thyme, bay leaves, and black pepper are commonly used to enhance the soups taste.
French Onion Soup in other rankings
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- 2 33 votes
Potage Saint-Germain
This soup is a creamy blend of pea soup, bacon, and croutons. It is a traditional French soup that is often served during the winter months. Potage Saint-Germain is a classic French soup that originated in Paris. It is a thick and creamy soup made from fresh peas, flavored with herbs and finished with a touch of cream. The soup has a vibrant green color and a delicate sweetness from the peas. It is a popular dish enjoyed during the spring and summer seasons.
- Main Ingredients: Fresh peas, onions, vegetable broth, herbs, cream
- Texture: Thick and creamy
- Color: Vibrant green
- Flavor: Delicately sweet with herb notes
- Seasonality: Spring and summer
- 3 25 votes
Bouillabaisse
This soup is a traditional fish stew from the port city of Marseille. It is made with a variety of fish, shellfish, and vegetables, and served with a rouille sauce and crusty bread. Bouillabaisse is a traditional French fish stew originating from the city of Marseille. It is typically made with a variety of fresh local seafood, such as fish, shellfish, and crustaceans, combined with a aromatic broth, vegetables, and herbs. The dish is known for its rich and flavorful profile, with a delicate balance of spices and ingredients.
- Origin: Marseille, France
- Seafood: Typically includes fish such as monkfish, John Dory, and sea bass, along with shellfish like mussels, clams, and shrimp.
- Broth: Traditionally made with fish stock, tomatoes, onions, garlic, saffron, and a variety of herbs and spices.
- Ingredients: May include fennel, leeks, carrots, potatoes, and various herbs like thyme, bay leaves, and parsley.
- Serving: Bouillabaisse is typically served in multiple courses. The broth is served first, followed by the seafood and accompaniments like croutons, rouille sauce, and grated cheese.
- 4 20 votes
Vichyssoise
This soup is a cold potato and leek soup, traditionally served in the summer months. It is a creamy and refreshing soup that is often garnished with chives. Vichyssoise is a classic French soup that is served cold. It has a velvety-smooth texture and a delicate, creamy flavor. The soup is typically made from puréed leeks, potatoes, onions, chicken broth, and cream. It is then chilled and garnished with chopped chives or parsley before serving.
- Origin: France
- Temperature: Served cold
- Texture: Velvety-smooth
- Flavor: Delicate and creamy
- Key Ingredients: Leeks, potatoes, onions, chicken broth, cream
- 5 11 votes
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Soupe à loignon gratinée
This is a variation of French Onion Soup that is topped with melted cheese and broiled until bubbly. It is a comforting and hearty soup that is perfect for a cold winter day. Soupe à loignon gratinée is a traditional French onion soup that is typically served gratinéed with melted cheese on top. It is made with caramelized onions, beef broth, and sometimes wine. The soup is then topped with grated Gruyère or Emmental cheese and toasted bread slices before being baked in the oven until golden and bubbly.
- Main ingredient: Onions
- Soup base: Beef broth
- Optional ingredient: Wine
- Cheese topping: Gruyère or Emmental
- Bread topping: Toasted bread slices
- 6 14 votes
Pot-au-feu
This is a traditional French beef stew that is often served as a main course. It is made with beef, vegetables, and spices, and served with crusty bread and mustard. Pot-au-feu is a traditional French soup known for its simplicity and hearty flavors. It is a slow-cooked broth-based dish made with beef, vegetables, and aromatic herbs. The flavors of the ingredients meld together during the long cooking process, resulting in a comforting and flavorful soup.
- Main ingredients: Beef, vegetables (typically carrots, leeks, turnips, onions), and aromatic herbs (such as thyme, bay leaves)
- Cooking method: Slow-cooked or simmered for several hours to develop rich flavors
- Tradition: Pot-au-feu is considered a classic dish in French cuisine and is often enjoyed as a family meal or on special occasions
- Versatility: The broth can be served as a starter, followed by the meat and vegetables as the main course
- Broth: The flavorful broth is a result of slowly simmering the ingredients and is often served with a drizzle of extra virgin olive oil
- 7 6 votes
Soupe de Poisson
This is a traditional fish soup from Provence that is made with a variety of seafood, vegetables, and herbs. It is often served with a rouille sauce and croutons. Soupe de Poisson is a traditional French fish soup that originated in the coastal regions of Marseille. It is a rich, flavor-packed soup made from a variety of fish and seafood, typically including rockfish, shellfish, and various Mediterranean species. The soup is known for its deep reddish color and strong aromatic profile.
- Regional Origin: Marseille, France
- Main Ingredients: Mixed fish (rockfish, Mediterranean species), shellfish, vegetables (tomatoes, onions, garlic), olive oil, saffron, herbs (thyme, bay leaves), spices
- Preparation Time: Approximately 2-3 hours
- Serving Temperature: Hot
- Serving Method: Generally served with a side of rouille sauce, croutons, and grated cheese (typically Gruyère)
- 8 1 votes
Chad · CC BY-SA 2.0
Crème de Champignons
This is a creamy mushroom soup that is often served as a starter in French restaurants. It is made with fresh mushrooms, cream, and chicken broth. Crème de Champignons is a classic French soup made with fresh mushrooms, rich cream, and fragrant herbs. It has a velvety texture and a savory, earthy flavor that is both comforting and elegant.
- Main ingredient: Fresh mushrooms
- Texture: Velvety
- Flavor profile: Savory and earthy
- Creaminess: Rich cream
- Herbs: Fragrant herbs
- 9 4 votes
Soupe à lOseille
This is a traditional French soup made with sorrel leaves, which gives it a sour taste. It is often served with crème fraîche and croutons. Soupe à lOseille is a traditional French soup made with sorrel leaves as the main ingredient. It is known for its tangy and slightly acidic flavor. The soup is usually creamy in texture and is often served hot as a starter or a light main course.
- Main ingredient: Sorrel leaves
- Flavor: Tangy and slightly acidic
- Texture: Creamy
- Serving temperature: Hot
- Serving type: Starter or light main course
- 10 6 votes
Ewan Munro from London, UK · CC BY-SA 2.0
Soupe de Poireaux
This is a simple leek soup that is often served as a starter or side dish. It is made with leeks, potatoes, and chicken broth, and garnished with crème fraîche and chives. Soupe de Poireaux is a traditional French soup made primarily from leeks. It is known for its creamy and delicate flavor, making it a popular choice among soup lovers in France. The soup is relatively simple to prepare, requiring only a few ingredients such as leeks, onions, potatoes, chicken or vegetable broth, butter, and cream. It is usually garnished with fresh herbs like chives or parsley for added taste and presentation.
- Primary ingredients: Leeks
- Flavor: Creamy and delicate
- Difficulty level: Easy
- Preparation time: Around 30 minutes
- Garnish: Fresh herbs (chives or parsley)
Missing your favorite soup?GraphsDiscussion
- Traditional dishes Soups that are considered traditional and have been a part of French cuisine for a long time may be more popular.
- Seasonal availability Certain soups may be more popular in specific seasons, such as a hearty stew during the winter or a light gazpacho during the summer.
- Regional specialties Different regions of France have their own unique soup specialties, such as bouillabaisse from Provence or onion soup from Paris.
- Ingredients Soups made with high-quality and fresh ingredients might be more popular.
- Health benefits Soups that are considered healthy or nutritious may be more popular with health-conscious consumers.
This is a community-based ranking of the most popular soup in France. We do our best to provide fair voting, but it is not intended to be exhaustive. So if you notice something or soup is missing, feel free to help improve the ranking!
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- 153 votes
- 10 ranked items
A participant may cast an up or down vote for each soup once every 24 hours. The rank of each soup is then calculated from the weighted sum of all up and down votes.
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What is the most popular French soup from Provence?
This soup orignates from Provançal Chestnut Soup ‘Soupe aux Chataignes’ is still popular french soup from the Aquitaine area of France due to the abundance of sweet chestnuts which are still grown here. Bouillabaisse ‘fish soup’ is probably the most famous traditional recipe from Provence.
What are the different types of soups in France?
Different regions of France have their own unique soup specialties, such as bouillabaisse from Provence or onion soup from Paris. Soups made with high-quality and fresh ingredients might be more popular. Soups that are considered healthy or nutritious may be more popular with health-conscious consumers.
Why is garlic soup so popular in France?
This is in reference to Antoine-Augustin Parmentier, the agronomist who made the potatoes popular in France. In the south of France, garlic is not only thought of as a culinary herb, but also as a vegetable, so it is no surprise that garlic soup is so deeply rooted in the traditional cuisine of regions like Occitanie and Provence.
When did onion soup become popular?
This French classic has been changed through history, establishing its final form in the 17th century. It was primarily known as a simple and hearty traditional dish, but in the 1960s, when French cuisine started to grow in popularity around the world, onion soup became one of its most famous representatives.