Bagna Cauda is Garlic Crack

Garlic Awesomeness

Bagna Cauda – Simple Garlic Awesomeness

Bagna Cauda.  So simple and yet so delicious.

Bagna Cauda literally translated means “hot bath”.  The dish is a traditional Peidmontese peasant staple.  Back in the day, it was served in the Autumn when chilly vineyard workers needed a little warm comfort food.  Although, if you work in a vineyard, I am pretty sure a little nip of the vino may also have been on order for “warming purposes”.  That is probably why I would love to shouldn’t work at a vineyard.

It’s funny how the simple things can bring you the most joy.  I literally could eat this simple dish every day…seriously.  Not kidding.  Different parts of the Piedmont region have some other variations of the dish including adding milk/cream or using walnut oil instead of olive oil.  I prefer the straight up three ingredient classic shown in the recipe below.


Everyone in the pool


Someone hold me

Bagna Cauda - Simple Garlic Awesomeness
  • 1½ cups of peeled garlic cloves
  • 1 - 11/2 cup olive oil (enough to cover the garlic)
  • 2 oz. can of anchovies (finely chopped)
  • small knob of butter (optional)
  1. pre-heat oven to 250 degrees
  2. Place all ingredients in a oven safe dish and cover.
  3. Roast for 1½ hours.
  4. Mash everything together with a fork when done.
  5. Get a loaf of crusty bread or raw veggies and have at it.


What to do with any left over bagna cauda you ask?

1. Grill up some hamburgers and use as a topping for the ultimate Garlic Geek burger!

2. Before roasting up a whole chicken, rub some mixture underneath the skin – ridiculous good.

3. Mix in with your favorite tomato based pasta sauce for another level of flava!

4. Mashed potatoes meet bagna cauda, bagna cauda meet mashed potatoes…..carry on.



  1. […] * side note – if you finely mince some anchovies and throw them in the pot you basically have crack bagna cauda. […]

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