Le Grand Aioli


Preparation info

  • Serves


    • Difficulty


    • Ready in

      4 hr

Appears in

The Cooking of Provence

The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

Aïoli – a garlic mayonnaise – is the centrepiece for this dish and it is indeed a grand affair with the wide variety of vegetables, fish and meat that accompany it. Traditionally aïoli is served with dried salt cod on Fridays, which were once Catholic fast days and are still observed by some. Le Grand Aïoli is served during the summer months to celebrate each village’s patron saint. Long tables are set out in village squares and all the local inhabitants gather to enjoy the wonderful spread