Aïoli

Aïoli and the following recipe Rouille are companion sauces which accompany fish soups and stews in Provence, and make the centrepiece to the splendid meal known as le grand aïoli or aioli garni, when the bowls of white and red sauce are surrounded by raw vegetables, cooked vegetables such as potatoes and artichokes, pickled vegetables, salt cod or steamed fresh fish, snails and hard-boiled eggs.

The recipes have a number of variations; each