Aïoli garni

Traditional Provençal dish

Aïoli garni is a traditional dish from the Provence region of France, celebrated for its vibrant flavors and communal dining experience. The dish centers around aïoli, a garlic mayonnaise that serves as both a sauce and a symbol of Provençal cuisine. Aïoli garni is typically served with a variety of boiled vegetables, fish, and sometimes meats, making it a versatile and hearty meal.

Ingredients

The main component of aïoli garni is the aïoli itself, which is made from garlic, egg yolk, lemon juice, and olive oil. The garlic is crushed into a paste and emulsified with the egg yolk and olive oil to create a thick, creamy sauce. The lemon juice adds a touch of acidity, balancing the richness of the sauce.

The garnishes that accompany the aïoli can vary, but they traditionally include:

• Boiled potatoes
• Green beans
• Carrots
• Cauliflower
• Zucchini
• Hard-boiled eggs
• Salt cod or other white fish
• Sometimes, snails or mussels

A traditional serving of aïoli garni

Preparation

The preparation of aïoli garni involves several steps, each focusing on the careful cooking of the individual components. The vegetables are typically boiled until just tender, preserving their color and texture. The fish, often salt cod, is soaked to remove excess salt and then poached gently.

The aïoli is prepared by crushing garlic into a paste, then whisking it with egg yolk and slowly adding olive oil to create an emulsion. The process requires patience and skill to achieve the right consistency.

Serving

Aïoli garni is traditionally served as a communal dish, with the aïoli placed in the center of the table surrounded by the various garnishes. Diners are encouraged to dip the vegetables, fish, and other accompaniments into the aïoli, creating a shared dining experience that is both social and flavorful.

A bistro in Oppède serving aïoli garni

Cultural Significance

In Provence, aïoli garni is more than just a meal; it is a celebration of local produce and culinary tradition. The dish is often associated with gatherings and festivals, where it is enjoyed by large groups of people. It embodies the spirit of Provençal cuisine, which emphasizes fresh, local ingredients and simple yet robust flavors.

Variations

While the traditional aïoli garni is centered around vegetables and fish, variations exist that include different types of seafood or meats. Some versions may incorporate artichokes, asparagus, or even octopus. The flexibility of the dish allows it to be adapted to the ingredients available, making it a staple in many Provençal households.

Aïoli served for four people in Arles

Related pages

• Provençal cuisine
• Garlic
• Olive oil
• Mayonnaise

Aïoli garni in Provence