Garlic dishes

Gazpacho () or gaspacho (), also called Andalusian gazpacho (from Spanish gazpacho andaluz), is a cold soup and drink made of raw, blended vegetables. It originated in the southern regions of the Iberian Peninsula and spread into other areas. Gazpacho is widely eaten in Spain and Portugal, particularly in summer, since it is refreshing and cool.

bread topped with garlic and olive oil or butter

Italian pasta dish

South Asian and Southeast Asian curry that consists of chicken stewed in an onion and tomato-based sauce, flavored with ginger, garlic, mango chutney, tomato puree, chili peppers, and variety of spice.

Skordalia (alternatively skordhalia or skorthalia) (Greek: , also called , aliada/aliatha) is a thick purée in Greek cuisine, made of garlic in a base of potatoes, walnuts, almonds or liquid-soaked stale bread mixed with olive oil in to make a smooth emulsion, to which some vinegar is added. It is usually made in a mortar and pestle. Skordalia is served as a garnish or side dish. It is mainly served with batter-fried cod, especially during Lent and on the Greek national holiday of March 25th. In the Anglosphere, it is promoted as a dip.

Chermoula (Berber: tacermult or tacermilt, ) or charmoula is a marinade and relish used in Algerian, Libyan, Moroccan and Tunisian cooking. It is traditionally used to flavor fish or seafood, but it can be used on other meats or vegetables. It is somewhat similar to the Latin American chimichurri.

Provencal hot dish made from garlic and anchovies

Ajoblanco (sometimes written ajo blanco) is a popular Spanish cold soup typical from Granada and Málaga (Andalusia). This dish is made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar. It is usually served with grapes or slices of melon. When almonds were not available, for instance during the post-war period, flour from dried beans was used.

compound butter

type of soup using garlic as a main ingredient

flavour of ice cream consisting mainly of vanilla, or honey, and cream as a base, to which garlic is added

type of skewered kebab

Filipino rice and chicken gruel

type of garlic bread, originating from New York City, made from pizza dough scraps

Persillade () is a sauce or seasoning mixture of parsley () chopped together with seasonings including garlic, herbs, oil, and vinegar.

Esgarraet (from Valencian esgarradet, meaning "torn apart") is a typical dish from the Valencian community in Spain. It consists of grilled red pepper salad, cured cod, garlic, olive oil. Some variations also add black olives. The name derives from the preparation technique that requires to rip both the peppers and the fish in fine strips.

vinegar-preserved garlic of Chinese tradition.

chutney made from fresh garlic, dry or fresh coconut, groundnuts and green or red chili peppers, sometimes with cumin and tamarind

Tourin () is a type of French soup, which is composed of onion, tomato, and/or garlic. It is also known as ouliat () or '''le tourin d'ail doux''', meaning 'smooth garlic soup'. Many regions have their own variations on the recipe. Typically, many recipes include as many as 20 cloves of garlic for a much stronger flavor. However, other recipes include an equal measure of both onions and garlic to even out the taste.

flatbread popular in Atlantic Canada

Bouyiourdi () or bouyourdi is a Greek meze.

thumb|Česnečka at a restaurant in Hrádek nad Nisou, Czech Republic

Vanillerostbraten ("vanilla roast beef" in German) is an Austrian beef cutlet dish prepared with garlic, salt, pepper, butter, onions, and brown bouillon and normally served with fried potatoes.

provençal dish based on aïoli