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garlic sauce of the south


Aïoli is an emulsion of garlic and olive oil, properly prepared with a mortar and pestle and often served with fish soups, such as ttoro. Popular across the Mediterranean, sometimes it’s thickened with boiled potatoes, bread crumbs, with an egg yolk or mayonnaise.

Aioli-garni, dish of Provence containing cod and Garlic mayonnaise

Aïoli provençal complet or aïoli garni is a meal built around the sauce. This usually means salt cod, boiled vegetables and potatoes, but snails, hard-boiled eggs, tomatoes, chick peas etc might feature as well.

Basque Country and Béarn

Provence-Alpes-Côte d’Azur

Sauces and condiments

Text © Dana Facaros

Images by 120, Arnaud 25,Creative Commons License