Ajillo

Ajillo is a Spanish culinary term used to describe a method or sauce in which garlic is the primary flavoring agent. The word derives from ajo, garlic, and appears in phrases such as al ajillo to indicate dishes prepared with garlic. In its simplest form, ajillo refers to garlic fried in olive oil, often with a touch of chili pepper, and sometimes finished with wine or sherry.

Typical preparation involves heating olive oil gently to infuse it with garlic, which is sliced or minced. Garlic is sautéed until fragrant and lightly golden, with care taken not to burn it, as burned garlic becomes bitter. A chili pepper or paprika may be added for heat. The dish may be enriched by adding protein such as shrimp (gambas) or small potatoes and cooked briefly to coat in the garlic oil. The preparation is usually finished with chopped parsley and salt and served hot, often with crusty bread to soak up the oil.

Common dishes described as al ajillo include gambas al ajillo (garlic shrimp), patatas al ajillo (garlic potatoes), and pimientos al ajillo (garlic peppers). Variations exist across regions and taverns, with differences in the amount of garlic, heat level, and whether wine or herbs are used.

Culturally, ajillo is a staple technique in Spanish tapas and home cooking, valued for its simple, bold flavors. The quality of the olive oil and the balance of garlic and heat are key to a successful ajillo preparation.