Moroccan · Soup
Babbouche (Moroccan Snail Soup)
Babbouche — small land snails simmered in a fiercely aromatic broth — is one of Marrakech's most beloved street foods, ladled steaming from bubbling cauldrons on Jemaa el-Fnaa after dark. The broth is built on a dozen or more herbs and spices, among them wild thyme, liquorice root, aniseed and gum arabic, and is drunk on its own for its warming, digestive reputation.
- Prep
- 30 min
- Cook
- 90 min
- Total
- 120 min
- Serves
- 6
- Level
- Medium
Ingredients
- 1 kg live edible land snails, purged and scrubbed
- 1 tbsp fennel seeds and 1 tbsp aniseed
- 1 small piece liquorice root (aarq sous)
- 1 tbsp dried wild thyme (za'atar) and a few sprigs fresh thyme
- 1 tsp caraway seeds and 1 tsp black peppercorns
- 1 tbsp gum arabic (optional, traditional)
- 1 dried bitter-orange peel and a few mint sprigs
- 1 tsp ground ginger and a pinch of cayenne
- About 2 litres water
- Salt
Method
- 1
Purge and clean
Snails must be purged first: keep them a few days on bran or flour, then rinse repeatedly in salted, vinegared water until the water runs clear and discard any that don't move.
- 2
Blanch
Cover the snails with cold water, bring slowly to a simmer so they emerge from their shells, then drain.
- 3
Build the spice broth
Tie the whole spices, liquorice, thyme, orange peel and mint in a muslin bundle. Simmer them in the fresh water for 20 minutes to draw out the aromatics.
- 4
Simmer the snails
Add the snails, ground ginger, cayenne and salt and simmer gently for about an hour, until the snails are tender and the broth is deeply fragrant.
- 5
Serve
Serve the snails in bowls with plenty of the hot broth. Pick the snails out with a pin or toothpick, then drink the spiced broth — the best part.
Chef's tips
- Purging is non-negotiable — snails must be cleaned out over a few days before cooking, and any that don't move should be thrown away.
- The broth is medicinal in reputation; don't skimp on the aromatic bundle, which is where all the flavour lives.
- Save and drink the broth even after the snails are gone — locals prize it for digestion and warmth.
Frequently asked questions
What do babbouche taste like?
The snails themselves are mild and slightly earthy; the star is the broth, which is intensely herbal and warming from the thyme, aniseed, liquorice and pepper. Many people drink cups of the broth alone.
Where is babbouche eaten in Marrakech?
It is a classic evening street food, sold from steaming pots at stalls around Jemaa el-Fnaa square and in the medina, especially in cooler months.