Aïoli defines Provence. There are other garlic sauces along the Mediterranean coast, but not ones using eggs. Other versions of this sauce are bound only with bread or potatoes and they are closer to the garlic sauces of Spain and Italy. There is even a dish called the Grand Aïoli, which is like a bollito misto without the soup and with a broader selection of vegetables and snails. It is a Christmas or New Year’s dish.
I use aïoli in Bourride of M