Glossary A

Aigo is the French cooking term, meaning "preparation using garlic".

Aigo is pronounced "ah-yee-goh"

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Aigo boulido refers to a garlic soup, a specialty of Provence, that is served with oil over slices of bread. This garlic soup is cooked with oil, egg, and herbs and spices, like sage,

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Ajoblanco refers to Andalusian cold, white soup especially typical of Malaga and Cadiz, consisting of white bread soaked in a mix of olive oil, vinegar, water and a blend of finely ground garlic and peeled raw almonds and served very cold and usually with muscatel grapes.

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Ajitsuke is the Japanese word for flavor or seasoning

Ajitsuke suru is the Japanese term which means "to season" or "to flavor"

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Al Pastor is a Mexican term for any kind of meat cooked Middle Eastern style over a spit.

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