Snail soup (babbouche)

Snail Soup (Babbouche): Marrakech's Famous Street Food

In the heart of Marrakech's bustling Jemaa el-Fnaa square, steam rises from large pots of Babbouche - Morocco's famous snail soup. This aromatic broth, simmered with small land snails and a secret blend of spices, has been a beloved evening snack for generations. Locals swear by its medicinal properties, enjoying it both for its rich flavor and as a traditional remedy for colds and digestive issues.

Serves: 4-6 | Prep Time: 30 mins | Cook Time: 2 hours | Difficulty: Medium

Traditional Ingredients

Main Ingredients:

• 2 lbs (900g) fresh land snails (helix aspersa)
• 1 large onion, finely chopped
• 6 garlic cloves, crushed
• 1 large bunch fresh mint
• 1 large bunch fresh cilantro
• 1 large bunch fresh parsley
• 2 tbsp olive oil
• 3 liters water or light vegetable broth

Spice Blend:

• 1 tbsp ground ginger
• 1 tbsp ground turmeric
• 1 tsp ground black pepper
• 1 tsp ground licorice root (or anise seeds)
• 1 small piece of galingale (optional)
• 2 bay leaves
• Salt to taste

Note: In Marrakech, vendors use a special blend of up to 15 spices that often remains a family secret. This is a simplified home version.

Preparation Instructions

1. Cleaning the Snails

1. Place snails in a large bowl with water and 2 tbsp vinegar. Soak for 30 minutes.
2. Scrub shells thoroughly with a brush under running water.
3. Rinse 3-4 times until water runs completely clear.

2. Making the Broth

1. In a large pot, heat olive oil over medium heat. Add onions and sauté until translucent.
2. Add garlic and all spices, stirring for 1 minute until fragrant.
3. Pour in water or broth and bring to a boil.
4. Add 3/4 of the fresh herbs (reserve some for garnish).

3. Cooking the Snails

1. Add cleaned snails to the boiling broth.
2. Reduce heat to low and simmer uncovered for 1.5-2 hours.
3. Skim off any foam that rises to the surface during cooking.

4. Serving Tradition

1. Using a slotted spoon, transfer snails to serving bowls.
2. Strain the broth through a fine mesh sieve.
3. Pour hot broth over the snails.
4. Garnish with remaining fresh herbs.
5. Serve with toothpicks for extracting the snails and small spoons for the broth.

Cultural Significance

In Jemaa el-Fnaa square, snail soup vendors have been serving this specialty for centuries. The best stalls are easily identified by their large steaming pots and crowds of locals enjoying the soup at small wooden tables. The experience is as much about the ritual as the flavor - the communal bowls, the careful extraction of each snail, and the sipping of the fragrant broth believed to aid digestion and boost immunity.

Medicinal Beliefs:

• Traditionally used to treat colds and flu
• Believed to aid digestion and relieve stomach pain
• Considered beneficial for skin health

Chef's Tips

Finding Ingredients:

Look for fresh snails at Middle Eastern or African markets. Canned snails (escargot) can be substituted but will change the authentic flavor.

Flavor Enhancement:

For deeper flavor, add a piece of kombu seaweed or dried mushrooms to the broth.

Serving Suggestion:

Accompany with warm Moroccan bread and harissa paste for those who enjoy extra spice.

This Babbouche recipe brings the authentic taste of Marrakech's night market into your kitchen. While the preparation requires patience, the reward is a uniquely Moroccan culinary experience. Have you tried snail soup before? Share your thoughts in the comments!

Personal Experience with Babbouche

During my last visit to Marrakech, I found myself drawn to the snail soup stalls as the evening call to prayer echoed through the square. The vendor, Ahmed, had been preparing Babbouche in the same spot for 40 years. As he handed me a steaming bowl, he explained how his grandfather taught him the precise spice blend - "not too much licorice root, just enough to open the lungs" he said with a wink. The first sip transported me - the earthy snails swimming in that complex, herbaceous broth was unlike anything I'd tasted. Locals around me chuckled at my initial hesitation, then cheered when I finished my third bowl. It remains one of my most vivid food memories.

Regional Variations

While Marrakech's version is most famous, other Moroccan cities put their own spin on snail soup:

Fes Style:

Uses more turmeric and adds chickpeas for heartiness

Casablanca Version:

Includes tomatoes and green peppers for a brighter flavor

Southern Style (Souss Region):

Features argan oil and more chili heat

Nutritional Information (per serving)

• Calories: 180
• Protein: 15g (snails are an excellent protein source)
• Iron: 30% DV
• Vitamin B12: 50% DV
• Probiotics: Naturally occurring from the herb broth

*Nutritional values are estimates only

Babbouche represents the soul of Moroccan street food - humble ingredients transformed through time-honored techniques into something extraordinary. Beyond its purported health benefits, it offers a direct connection to Morocco's culinary heritage. Whether you seek adventure for your palate or a traditional remedy, this snail soup delivers on all fronts. The next time you find yourself in Marrakech as dusk falls, follow your nose to the nearest Babbouche stand and join the circle of locals enjoying this centuries-old tradition.