Aïoli, an iconic Provençal dish

This emblematic Provencal dish is an institution in the Alpilles region.

A simple but flavourful dish based on fish and various seasonal vegetables, accompanied by a garlicky mayonnaise.  Aïoli, which as its name indicates in Provençal, is made up of two main elements; olive oil and garlic, can be enjoyed as a main course or as an aperitif on grilled croutons, washed down with a little rosé, red or white wine from the Alpilles. You will generally find it as dish of the day on Fridays in restaurants.

This unique, delicious and convivial dish is generally shared with several people and is often followed by a well-deserved nap.

Aïoli is generally eaten at lunchtime and should be avoided in the evening as it is quite heavy.

There are many variations of this delicious dish, depending on the tastes and means of each person, as well as on seasonal vegetables.

Enjoy your meal !

Example of a recipe for Aïoli

Ingredients for 6 people :

• 750g desalted cod fish
• 500g cooked whelks or snails from Provence
• 6 potatoes
• 6 carrots
• 1kg green beans
• 6 hard-boiled eggs
• 2 beets
• 2 egg yolks
• ½ litre of olive oil
• 5 cloves of garlic
• Salt and pepper

Once the cod has been desalted, place it in a casserole dish, cover with cold water, and bring to the boil over a low heat – the cod should never actually boil. When the cod is foaming, stop cooking.

Whelks

Drain the whelks for 1 to 2 hours by covering them with very salty water: they will release sand and slime. Rinse them and cook them in cold water for 20 minutes with salt, pepper and thyme. Let them cool in the cooking water.

OR 

Snails

Carefully wash the snails in a pot of cold water with some salt and a touch of vinegar. Rub them and check them one by one. Remove those that are curled up at the bottom of their shells because they are dead. Plunge them for 5 minutes in boiling water with salt and vinegar. Drain them.

Steam the potatoes and carrots. Harden the eggs.

Prepare the Aïoli: use a pestle to crush the garlic cloves (with the sprouts removed) in a mortar until they are translucent. Add the two egg yolks. Mix and leave to stand for a few seconds. Add the olive oil drop by drop, then in a thin stream, without rushing, while stirring vigorously and regularly with a pestle, always in the same direction. The mixture is finished when you feel you have enough and as soon as the pestle stands on its own in the middle of the mortar or your spoon in the middle of the bowl. Season with salt and pepper.