Amongst my friends in the south of France, it is something of a battle cry, or the equivalent of a wolf’s howl to gather the pack. “Aïooooooooooli!” Usually only heard in winter months, this year I’m echoing the cry in chilly England as I grow impatient for my summer drive south. This is more than a mere call to table – it’s the fiercely proud affirmation of the local culture, the patrimony of Provence.
Pronounced ‘eye-O-lee’, the word is based on the old Occitan for garlic (alh) and oil (òli), which pretty much sums up what it is: a mayonnaise made from garlic and olive oil. ‘Aïoli’ can also refer to the entire meal, which includes the sauce and whatever you choose to eat with it. In Provence, a traditional grand aïoli or aïoli garni comes with a selection of boiled vegetables, salt cod, hard-boiled eggs and even escargot.
There are versions of aïoli all over the Mediterranean, from the Catalan allioli to the Arab toum, which I grew up eating with spit-roasted chicken and salty pickles. But my two favourite ways of enjoying it are with steamed artichokes (when I can find them) and shellfish, such as the Madagascan tiger prawns pictured. 
A final note of caution: don’t be tempted to try and make this in a food processor. Even when it works, you wind up with a thinner sauce. And besides, it’s somewhat therapeutic to methodically drizzle oil with one arm whilst mixing frantically with the other until they both beg for mercy. And cheaper than a gym membership.
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Aïoli Provençal
- Total Time: 10 minutes
- Yield: Serves 2
- Diet: Omnivore, Pescatarian
Description
This classic Provençal aïoli is more than just a sauce—its a complete meal! Garlic, olive oil, and eggs form the base for dipping an array of vegetables and seafood.
Ingredients
- 3-5 cloves garlic
- 1/2 tsp salt
- 1 egg yolk
- 1 Tbsp lemon juice
- 1 cups (237 ml) good olive oil
Instructions
- Peel the garlic and crush it with salt using a mortar and pestle, or a glass or ceramic bowl.
- Add the egg yolk and lemon juice, blending well with a pestle or whisk.
- Very slowly add the olive oil drop by drop, mixing constantly until fully incorporated.
- The aïoli should be the consistency of thick mayonnaise. If it fails, start again with a fresh egg yolk and slowly add the failed mixture; the new yolk should re-emulsify the aïoli.
- Garnish with saffron, paprika, or parsley, or serve plain.
- Serve with hard-boiled eggs, potatoes, carrots, green beans, cod, or prawns.
Notes
- For a smoother aïoli, use a high-quality immersion blender after the initial emulsification with a whisk or pestle.
- To prevent the aïoli from separating, ensure all ingredients are at room temperature before starting.
- Leftover aïoli can be stored in an airtight container in the refrigerator for up to 3 days; whisk before serving.
- Prep Time: 10 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: French
Nutrition
- Serving Size: 1/2 cup
- Calories: 400
- Sugar: 1
- Sodium: 200
- Fat: 40
- Saturated Fat: 5
- Unsaturated Fat: 30
- Carbohydrates: 5
- Fiber: 1
- Protein: 5
- Cholesterol: 100
Frequently Asked Questions
Why does my aioli keep breaking or not emulsifying?
The most common reason is adding the oil too quickly. Start with a very slow drizzle, almost drop by drop, while whisking constantly. All ingredients should also be at room temperature before you begin.
Can I make aioli provencal in a food processor instead of by hand?
Yes, a food processor works well. Add the garlic and egg yolk first, pulse to combine, then drizzle in the oil very slowly with the motor running. The texture will be slightly lighter than hand-whisked.
How far in advance can I make aioli provencal?
You can make it up to 2 days ahead and store it covered in the refrigerator. Since it contains raw egg yolk, keep it well chilled and use it within that window.
