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.
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.
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