Sauce à l’Ail à la Provençale

Provençal Garlic Sauce

Preparation info

  • Difficulty


Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

This sauce is probably strictly for garlic lovers or those who believe, along with the ancients, that garlic purifies the blood and prevents rheumatism. In fact, it comes from the collection of doctors’ recipes called Le Trésor de la cuisine du bassin méditerranéen, edited by Prosper Montagné.


  • 45 g lean jambon or unsmoked bacon, diced
  • olive oil
  • 1 onion, chopped
  • 1 carrot, sliced
  • 2 or 3 heads of garlic, each clove peeled
  • 1 teaspoon flour
  • up to 570 ml(1 pt) stock
  • bouquet garni
  • grated nutmeg
  • milled pepper, salt


Cook the jambon or bacon in the oil with the onion, carrot and garlic until turning golden.

Stir in the flour and gradually pour in the stock, stirring all the time. (If the heads of garlic are small add rather less liquid.) Add the bouquet garni, the grated nutmeg, some pepper and probably very little salt.

Cover and cook over moderate heat until the garlic is softened. Press the sauce through a sieve and simmer longer if too thin.

Serve with roast veal, pork or saucisses.