Where does aligot come from? From the monks' soup to the stretchy purée

Tradition places the birth of aligot in the 12th century, on the Aubrac plateau. The monks served pilgrims crossing the region, on their way to Santiago de Compostela, a hot, simple and filling dish.

Let's be clear right away: nobody kept a register of recipes back then. What we tell here is the version handed down by tradition, not a notarised deed.

A soup, to begin with

The original aligot was nothing like a purée. It was a soup made with broth, pieces of bread and fresh tome. It was served hot to people who had walked a long way and had no need for elegance.

The potato changes everything

When the potato arrived in Europe, the recipe evolved. It took the place of bread, and fresh tome remained the indispensable ingredient. That is how we got the aligot we know: mashed potatoes, fresh tome, cream, butter and garlic, worked until it stretches.

Where does the word come from?

"Aligot" is a French spelling of an Occitan word from Rouergue, alicouot (or aligouot). Rouergue is the old name for the Aveyron country. Several interpretations exist for the exact origin of the term, and we won't settle it in place of the specialists.

From survival food to feast food

On the plateau, aligot was long a survival dish, the kind that helps you get through winter. It became the dish of celebrations: weddings, family meals, village festivals. It is sometimes nicknamed the "ribbon of friendship", and you understand why when you see it stretch from the pot to the plate.

Read next: the aligot recipe, step by step.