page_title: Chabrot
section_title: History
hierarchical_section_title: Chabrot / History
caption_attribution_description: English: Old postcard grape harvest in Provence Français&#160;: Vendangeur provençal faisant chabrot
context_page_description: Faire chabrot or faire chabròl 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 big gulps.
context_section_description: Chabrot was usually performed with soups such as bréjaude or garbure. This action required use of a traditional container used for serving soups, such as a deep, spherical bowl or dish. This container usually had no handles, was made of clay, in a dome form and somewhat narrow. This practice was very popular historically. It is still practised today notably among older people in the countryside.
  People from Périgord perform fà chabroù, in Limousin one performs chabrot, while in Provence, Frédéric Mistral explains that cabroù comes from the Latin capreolus. To faire chabrot, therefore, is "to drink like a goat." In Poitou and in Saintonge, the word "godaille" is also used. In Gascon, they use the term godala (likely a metathesis of goulade, "gulp").
  The practice may have arisen in places where food was scarce but wine was plentiful (and perhaps of low quality), as it ensures that essentially all the soup is consumed but some small amount of wine is likely to go to waste.
  This practice appears to have existed north of the Loire: in the last volume of Chronique des Pasquier, Georges Duhamel writes of a longstanding practice, "It was a custom of my father," which was called champorot and was chabrot.
caption: A grape picker from Provence performing chabrot
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