In the kitchen
There are several recipes in which garlic takes centre stage rather than a supporting flavouring role -­ perhaps most famously French chicken roast with 40 cloves of garlic. Garlic soup has a surprisingly soft sweet-savoury flavour yet uses around half a head per person.

Aïoli, the rich, garlic-laden mayonnaise-like sauce from the South of France, is eaten with a wide range of accompaniments including boiled potatoes, artichokes, carrots, chicken and salt cod. In Greece, skordalia, a sauce of potatoes, olive oil and garlic, is served with fish and vegetables. Also worth noting are the pungent garlic pickles of India and the Middle East.