Du provençal. bourrido, de boulido, ce qu’on fait bouillir. Bouillabaisse liée à l’aïoli et aux jaunes d’oeufs. Spécialité de Sète.


Similar to BOUILLABAISSE, this Mediterranean fish soup is pungent with garlic, onions, orange peel and sometimes saffron. It’s usually thickened with egg yolks and flavored with AÏOLI. Bourride is traditionally served en CROÛTE.

© Copyright Barron’s Educational Services, Inc. 1995 based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst.