Below is a list of French starters and soups and their corresponding English translations.
oeufs (eggs)
au plat (fried); brouilles (scrambled)
pissaladiere (fried onion tart with anchovies and black olives)
plateau de fromages (cheese plate served with bread)
bisque (shellfish soup)
consomme (clear soup or broth)
pistou (soup with parmesan, basil and garlic paste)
potage (thick vegetable soup)
