Soupe au Pistou

Pistou is a classic staple of Provençal cuisine, and its name comes from the Occitan word *pistar*, which means "to pound," referencing the traditional method of making it with a mortar and pestle. While it’s related to the Italian pesto, pistou is much simpler, made with just basil, garlic, and olive oil—leaving out the pine nuts and cheese that are essential in pesto. In Provençal, *pistou* also refers to the pestle used to make the paste, while basil is called *baseli* or *balicot* in the local dialects. The first known recipe for pistou soup was shared by chef Jean-Baptiste Reboul in his famous work *La Cuisinière Provençale*. His version combines green beans, potatoes, and tomatoes in water, with a touch of vermicelli for thickness. As the soup nears completion, garlic and basil are mashed with olive oil to create the pistou, which is stirred into the soup along with grated cheese, enriching the dish with deep, aromatic flavors. Today, pistou soup is made all across Provence, with each region adding its own local variations. Most recipes feature a vibrant mix of summer vegetables such as green and white beans, zucchini, potatoes, and tomatoes. The pasta used in the soup is usually small and ribbed, allowing it to absorb the soup’s flavors. The pistou is added just before serving, preserving its fresh and fragrant taste. Some chefs, like Guy Gedda, add a combination of white and red beans, green beans, zucchini, and shell pasta, creating a wonderfully fragrant finish when the pistou is stirred in at the end. Pistou soup is a comforting dish, embodying the fresh, seasonal flavors of Provence.