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,

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.

Ajitsuke is the Japanese word for flavor or seasoning

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

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

Alogbati is the Filipino word for "Malabar spinach"
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