4 syllables: A, li, go, t. Stress on A.
AL-ig-oh
/ˈælɪɡoʊ/
Aligot is pronounced AL-ig-oh (/ˈælɪɡoʊ/). It has four syllables (A-li-go-t), with the stress on "A". Aligot is a French dish of twin-potato purée blended with melted Tomme or Mozzarella cheese, garlic, and butter, yielding a stretchy, elastic texture. It originates as a rustic, hearty staple from the Laguiole region and has become a menu standout in modern French bistro cuisine. The term also refers to the cheese-cheesy preparation itself, notable for its smooth, cohesive mouthfeel.
nounAligot is a French dish of twin-potato purée blended with melted Tomme or Mozzarella cheese, garlic, and butter, yielding a stretchy, elastic texture. It originates as a rustic, hearty staple from the Laguiole region and has become a menu standout in modern French bistro cuisine. The term also refers to the cheese-cheesy preparation itself, notable for its smooth, cohesive mouthfeel.
How to Pronounce Aligot
"The chef whisked the aligot until the mixture stretched in long, cheesy strands."
"In the cozy bistro, we shared a warm plate of aligot with smoky sausages."
"She served aligot as a decadent side, its creamy cheese pulling in delicious ribbons."
Pronounce as ah-LEE-go in English transcription, with the stress on the second syllable. IPA: US /ˌæ.liˈɡoʊ/ or /ˌæl.iˈɡoʊ/ depending on anglicization; UK /ˌæ.liˈɡɒ/; AU /ˌæ.lɪˈɡɒ/. The French pronunciation would be ah-lee-GO, with a silent final t but a soft 't' not pronounced; the 't' is typically silent in many French loanwords. Focus on a smooth, continuous 'li' sound, and finish with a rounded 'go'.
Common errors include stressing the wrong syllable (placing emphasis on the first syllable), pronouncing the final 't' as a hard 't', and mispronouncing the 'li' as a hard 'l' followed by 'i' instead of a blended proper flow. Correct with: place stress on second syllable, shorten or link the 'go' into a smooth 'ɡoʊ' open-phoneme, and avoid an overly tense tongue for the 'li' sequence. Practice by saying a-li-GO in a flowing, musical rhythm.
In US English, you’ll often hear ah-LEE-go with a clear vowel on the second syllable and a final diphthong in 'go'. UK speakers may lean toward more open 'o' and a slightly clipped 'go', sometimes sounding more like ah-lee-GOH. Australian speakers typically blend vowels more, with a softer 'a' in the first syllable and a bright 'o' in the third syllable, often stressing the second syllable. IPA: US /ˌæ.liˈɡoʊ/, UK /ˌæ.liˈɡɒ/, AU /ˌæ.lɪˈɡɒ/.
The difficulty lies in the smooth, rapid transition between the 'li' and 'go' sounds and in preserving the correct stress on the second syllable while keeping the final 't' silent in French loanword sense. The sequence /liɡo/ requires a quick, light tongue action to avoid a harsh 'l' or a split in the cheese-like glottal flow. Keep the jaw passive, lips rounded on 'o', and practice the two consonant cluster without adding an additional vowel.
Aligot combines a non-English consonant cluster with a French vowel roll; you may encounter variations in anglicized spellings and in how speakers interpret the final 't' as silent or lightly voiced. The key is the mid-to-high front vowel in the second syllable and the rounded back vowel in the final syllable. You’ll rarely see a long 'i' or 'ee' sound; instead, aim for a crisp 'li' and a rounded 'go'.
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Aligot derives from the Languedoc and Aubrac regions of France, with the name associated to the rustic cheese-purée technique rather than a single ingredient. The word likely evolved from old Occitan or French culinary descriptors referencing the act of mixing cheese into mashed potatoes until it forms a cohesive, elastic mass. The dish matured in rural shepherd communities where potatoes were plentiful and cheese plentifully stored, then circulated to towns and markets. The first known written references to aligot appear in regional cookbooks from the 19th century, though oral tradition predates these writings. Over time, aligot gained renewed culinary prestige in modern French gastronomy, with chefs refining the cheese blend (Tommes from Aveyron or Cantal, sometimes adding Mozzarella or heavy cream) to achieve its characteristic stretch. The term has since broadened to describe the specific preparation technique and its signature texture rather than a fixed recipe, though the essential elements—potato purée, cheese, and butter—remain constant.
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Words that rhyme with "Aligot"
-got sounds
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