Pain Martegau

Southwestern Provence is the real heart of aïoli country. Every summer fête here has a Grand Aïoli, with huge mortars full of the shining yellow sauce and platters of salt cod & crisply-cooked vegetables. This recipe from Flo’s home-town of Martigues was supposedly invented to use up the leftovers from one of these grandes bouffes. Really it is only an excuse for continuing the garlic party into the next day. (Although this dish would normally be made with salt cod, you can equally well