AIOLI, the “butter” of Provence, is found in every restaurant in the south of France. The region, which traditionally is not known for its dairy products, uses this strong garlic mayonnaise instead of butter in many instances. Spread on bread and lightly toasted, it makes wonderful garlic bread. It can be used as a dip for raw vegetables, or be spread on a piece of fish and broiled, and it is a must to serve with Mediterranean Fish Soup or