Glossary A

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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,

Aigre is the French word for " sour". It may also means "bitter"

Aigre-doux is French for "sweet and sour". It may also mean "bitter-sweet"

Aiguillette is a French term which refers to a long, thin sliver of the choicest, most tender meat from either side of the breastbone of a chicken or duck.

Aijvar or Aijvar is a seasonal dish; an appetizer; a relish of roasted eggplant-sweet-pepper mixture made principally from red bell peppers, with eggplant, garlic and chile pepper. String beans can also be combined to make Ajvar. Ajvar is predominantly popular in the Balkans, in countires like Macedonia, Croatia, Serbia and other former parts of Yugoslavia and also in Greece.

Ail the French for garlic.

Aile is a French word for wing of poultry or game bird.