Garlic

Since we need great quantities of garlic in aïoli, agneau à l’ aillaide, oeufs à l’ail, we buy it in a wreath and hang it in a dry place in the kitchen. Red garlic (usually from Mexico) is tastier and stronger than the white. All supermarkets carry some garlic in the vegetable department. Remember that a garlic clove cooked whole is much less strong than a minced or crushed one.