Street food
Escargots
Escargots — babouche in Darija — are Marrakech's distinctive street-food snail soup, sold from steaming pots at dedicated stalls scattered through the medina and around Jemaa el-Fnaa. Small land snails are simmered for hours in a fragrant, herb-heavy broth built from a dozen or more spices — thyme, mint, absinthe, pepper, and other aromatics vary by vendor — producing a broth prized as much for its warming, digestive qualities as for the snails themselves.
The snails are eaten with a small pin or toothpick to pull the meat from the shell, but many regulars drink the broth as the main event, considering it a folk remedy for stomach ailments and colds.
It is an evening and cold-weather street food, most associated with Marrakech specifically among Moroccan cities, and a favourite of locals more than a typical tourist dish, though curious visitors are welcome.
Varieties of Escargots
Standard spiced broth
Region: Marrakech
The everyday version sold at medina stalls, a dark, herb-thick broth with the day's batch of snails ladled into a cup.
How to eat escargots
Snails are extracted from their shells with a small pin and eaten first; the broth is then drunk from the cup like a tea or soup, often finished off entirely.
Where to try it in Marrakech
The snail-soup stalls around Jemaa el-Fnaa and scattered through the medina are the classic spots, easily identified by their large steaming pots and stacks of small cups.
How escargots is made
Snails are purged and cleaned, then simmered for several hours in a broth built from a long list of dried spices and herbs — often more than a dozen — until the broth turns dark and deeply aromatic and the snails are tender.
History and origin
Snail soup has long been sold as an affordable, warming street food in Marrakech specifically, tied to local beliefs in its digestive and medicinal properties, and remains one of the city's most distinctive and enduring street-food traditions.
Insider tips
- It's considered a folk remedy for stomach upset — many locals drink it for that reason.
- Evening, especially in cooler months, is when stalls are busiest.
- Don't expect a fine-dining presentation — this is an unpretentious, fast, cheap treat.
- If unsure about the spice mix, ask the vendor how strong or mild that day's batch is.
Frequently asked questions
Is escargot soup only found in Marrakech?
It's most strongly associated with Marrakech, though similar snail dishes appear in other Moroccan cities in smaller numbers.
Is the broth spicy?
It's more aromatic and herbal than hot, built from a wide spice blend rather than chili heat.
Is it safe for visitors to try?
Yes, from busy, high-turnover stalls; as with any street food, choose vendors with visible demand and fresh preparation.