Recipe Agliata – Garlic Sauce

Agliata (on the right) – Krista CC BY 2.0

Recipe Agliata – Garlic Sauce

Agliata – along with porrata – is one of the most exciting condiments in Italian cooking. The former is prepared with garlic, the latter with leeks. Their existence dates back to ancient Rome. The following version of aglíata is still common today.


  • 6 cloves garlic
  • 3 oz. fresh white bread crumbs
  • salt
  • 2 cups extra virgin olive oil
  • 2-3 tbs. vinegar
  • pepper

How to make Agliata – Garlic Sauce:

Finely pound the garlic in the mortar. Add the breadcrumbs, which have been soaked in vinegar, then drained and squeezed. While constantly beating, add a prolonged steady stream of olive oil, a pinch of salt, and black pepper to obtain a smooth emulsion.

Agliata is recommended on boiled or broiled fish, meat, and vegetables. In a porrata, leeks are used in place of garlic.

Agliata – Garlic Sauce is a Regional Recipe from Liguria

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

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