Garlic Sauce

Aïoli à la Provence

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

The quantity of garlic used in this recipe in Provence is about five times what I have used. Add more if you wish.


  • 1 slice firm-type bread
  • Milk
  • 6 large cloves garlic


  1. Remove crusts from bread. Tear into small pieces and soak in milk.
  2. If you have a blender, use it to make this sauce. If not, use a salad bowl and spoon. Crush garlic cloves through a garlic press, if you have one, and into the blender container, or mash in a salad bowl and add to the blender. Add egg yolks. Squeeze milk from bread and add bread to blender. Wh