Chabrot

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Chabrot

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
Media: 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 large gulps.^[1]