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Agioulia (garlic and herb sauce): recipe illustration
Sauces & basics

Agioulia (garlic and herb sauce)

Agioulia is a Cypriot sauce of garlic, herbs and bread soaked in vinegar, blended with olive oil until creamy. It goes with grilled fish, vegetables and cold meats.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

255 kcal per serving

Protein
2.2 g
Carbohydrates
7.9 g
of which sugars
1.1 g
Fat
23.6 g
of which saturated fat
3.6 g
Fiber
0.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Soak the bread in the vinegar for 5 minutes, then gently squeeze out the excess.
  2. Crush the garlic with the salt in a mortar, or chop it very finely.
  3. Add the chopped parsley and the drained bread, then pound or blend everything into a paste.
  4. Gradually drizzle in the olive oil, mixing constantly, until you have a smooth, emulsified sauce.
  5. Adjust the seasoning with the pepper, the cumin if using, and a little water if the sauce is too thick.
  6. Chill for 15 minutes before serving.

Variations and tips

In a blender. Blend all the ingredients together for a smoother texture and quicker preparation.

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Original Ecomely recipe.