Soupe au vin sucré (French, "sweet wine soup") is the general term for a large number of regional sweet soups made with red wine and stale bread, often sweetened with sugar.
Names for this soup include bijane, mijet, soupine, miettée, mijhot, midonnée, mige, migeot, miot, miotte, soupe au perroquet, secane, trempine, trempotte, trampusse, trempée, and tosti.
In some areas, small red fruits such as strawberries are added.
Note that this soup is not the same as chabrot, which was made by adding red wine to the bottom of a bowl of hot soup.