Bourride is a culinary specialty traditional to cuisine of Provence and Languedoc, based on fish, seafood, and vegetables, served with aïoli and olive oil. A variant of bouillabaisse or fish soup à la Sétoise, this fish soup, originally from Provence and Languedoc, is particularly popular in Toulon and Agde.
The word bourride comes from Provençal bourrido, which is derived from French boulido, "something boiled", a variant of bouillir, "to boil".
While the term is similar to the Italian seafood stew buridda, the dishes are quite different.