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Garbure with aoili


  • Place the carrots, celery, onion, pork hock, bacon and seasonings in a large heavy-bottomed pot and cover with stock. Bring to the boil, turn the heat down and gently simmer for 1 hour, adding a little water if needed.
  • Remove the meat and set aside to cool. Then remove all the skin, fat and sinew and chop the meat into even pieces.
  • While the meat is cooling, add the chorizo and chats to the stock and gently cook until the potatoes are tender.
  • When ready, remove the chorizo and also chop up.
  • Return all the meats to the stock with the cannelini beans and seasonings. Mix well and simmer to heat. Then add the spinach, mix well and bring to the boil.
  • To make the aioli, combine the eggs and yolks with the mustard, ½ tspn salt and the garlic in a processor for 1 min. Then pour in the oil, little by little through the feeder tube. Season, add the lemon juice and combine. Taste for balance. 
  • To serve, ladle the soup into large bowls and top with a good dollop of aioli.


  • 2 medium carrots, cut into thickish slices
  • 2 large celery stalks, cut into thickish slices
  • 1 large onion, chopped
  • 1 smoked pork hock
  • 250 gm piece rindless bacon
  • sea salt flakes
  • freshly ground pepper
  • 3 litres chicken stock
  • 3 chorizo (well flavoured) sausages
  • 12 chats (baby potatoes), peeled & halved
  • 2 cans cannelini beans, rinsed & drained
  • 1-2 handfuls of baby spinach leaves, wash well
  • 2 eggs + 2 egg yolks
  • 1 tbsp Dijon mustard
  • 2-3 garlic cloves, crushed
  • 500 ml vegetable oil
  • juice of ½ lemon
  • fresh croutons

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
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