Grand Aïoli Is Dip for Dinner, the Provençal Way

A thick, garlicky aïoli, paired with a rainbow of seasonal accoutrements, is breezy summertime feasting at its best

A grand aïoli is the namesake sauce served with an array of dippable accompaniments—including seasonal vegetables, seafood, and sometimes even hard-boiled eggs. (Audrey Le Goff)

Grand aïoli (or aïoli garni) is Provence, France’s perfect response to the question of laid-back summer entertaining. This large spread of seasonal vegetables and seafood, with a generous bowl of garlicky mayonnaise (the aïoli) is a relaxed and convivial meal that invites guests to pick and dip, with no cutlery required. Serve it with chilled rosé wine, et voilà!

An All-Seasons Sauce

Originating from the French region of Provence, aïoli is a thick garlicky sauce made from mashed garlic cloves mixed with emulsified extra virgin olive oil and egg yolk. Think of it as a thicker-than-usual mayonnaise with a wonderfully potent garlic taste. A grand aïoli is the sauce served with an array of dippable accompaniments—including seasonal vegetables, seafood, and sometimes even hard-boiled eggs.

Like most Provençal recipes, making grand aïoli doesn’t require any difficult techniques or skills. The success of this recipe lies in the choice of good quality seasonal ingredients, cooked simply—often steamed—to preserve their flavor and nutrients. Home cooks enjoy that they can serve aïoli with any seasonal vegetables of their choosing. You can opt for radishes in the spring, tomatoes and green beans in the summer, carrots in the fall, and broccoli and cauliflower in the winter.

But grand aïoli is an especially popular meal during summer in Provence, as it’s meant to be enjoyed cold and shared.

Overall, it’s a simple and very accessible recipe, although it does require some time to assemble since each ingredient is cooked separately. Since it’s served at room temperature, however, it’s a great make-ahead recipe for having guests over.

Any number of seasonal ingredients can accompany your aïoli. (Audrey Le Goff)

Making the Aïoli

Naturally, the sauce takes center stage. For best results, prepare it using fresh garlic cloves, good-quality extra virgin olive oil, freshly squeezed lemon juice, and a fresh egg yolk.

As per Provencal tradition, an aïoli should be prepared in a mortar and pestle, to crush the garlic cloves and to emulsify the olive oil mixture. However, most modern recipes accept the use of a larger bowl and a whisk, making it much easier to reach a thick mayonnaise consistency.

Here are more handy tips for making a successful aïoli:

Prep Ahead

Have all your ingredients at room temperature. I like to take the egg out of the fridge at least 30 minutes before starting this recipe for it to be at the same temperature as the oil and seasonings—that is, room temperature.

Swift Whisking

Always whisk in the same direction. Some think this is a simple belief, while others insist this is key to emulsifying the mixture properly.

As with a mayonnaise, the key to a thick, smooth consistency is whisking continuously without stopping, while pouring a steading stream of oil. If the mixture starts to separate, stop adding the oil and whisk until the oil is fully incorporated before adding more.

The Right Consistency

An aïoli has reached the perfect thickness when the pestle (or a spoon) can stand up straight in the center of the sauce.

If you feel the mixture isn’t emulsifying (meaning, thickening enough), add an extra egg yolk and continue whisking swiftly until thicker.

If the aïoli is thicker than your liking, simply add a few drops of water or lemon juice and stir.

According to Provençal tradition, an aïoli should be prepared using a mortar and pestle to crush the garlic cloves and emulsify the olive oil mixture. (Audrey Le Goff)

Grand Aïoli

I like a well-balanced aïoli with a ratio of 2 garlic cloves for every 1 1/2 cups of olive oil. However, if you enjoy a stronger garlic taste, you can add 1 or 2 extra garlic cloves to the mix.

This recipe gives you the most common accompaniments found on a grand aïoli platter—but feel free to get creative! Choose seasonal vegetables and (ideally) locally sourced seafood. Shrimp and cod are affordable and easy to find, but clams and squid are great options too.

The aïoli can be kept in an airtight container in the fridge for up to 4 days.

Serves 4 as an appetizer, or 2 as a main course

For the Aïoli

• 2 garlic cloves, peeled
• Salt and pepper to taste
• 1 or 2 egg yolks
• 1/2 tablespoon lemon juice
• 1 1/2 cups extra virgin olive oil

For Serving 

• 2 eggs
• 1 pound new potatoes
• 8 ounces green beans
• 16 to 20 shrimp, raw or pre-cooked (fresh or frozen and thawed)
• 6 ounces cod
• 8 to 10 grape or cherry tomatoes

To make the aïoli sauce:

In a mortar, combine the garlic cloves and a pinch of salt, and mash them together until a rough paste forms.

In a separate large bowl, whisk 1 egg yolk with the lemon juice. Whisking constantly, slowly pour in the olive oil in a thin and steady stream, allowing the mixture to emulsify. If the mixture starts to separate, stop adding the oil and whisk until the oil is fully incorporated before adding more. If you feel the mixture isn’t emulsifying (meaning, thickening enough), add an extra egg yolk and continue whisking swiftly until thicker.

When the mixture has the consistency of a thick mayonnaise, whisk in the garlic and adjust seasoning with salt and black pepper to taste. If the aïoli is thicker than your liking, stir in a few drops of water or lemon juice. Transfer into a small serving bowl and refrigerate until serving.

To prepare the accompaniments:

Make the hard-boiled eggs. Add eggs to a saucepan. Cover with 1 inch water and bring to a rapid boil. Boil for 1 minute and immediately remove from heat. Cover and let rest in the hot water for 10 minutes. Carefully remove eggs from the water and rinse under cold water. Once cooled, peel the eggs under running cool water and slice into quarters.

Peel the potatoes, place them in a large pot, and cover with 1 inch water. Add 1 tablespoon of salt and bring to a boil over medium-high heat. Once the water is boiling, reduce the heat to medium and simmer until the potatoes are tender but not completely cooked, about 12 minutes. Meanwhile, prepare a large bowl of ice-cold water.

Add the green beans and continue to boil for another 2 to 3 minutes, until the beans are slightly less crisp and you can easily poke a knife into the potatoes, with no resistance. Drain immediately into a colander/strainer and transfer into the ice-cold water.

Put water in the bottom of a steamer, cover, and bring to a boil. Lay the cod on the steaming rack above, cover, and steam for 5 to 6 minutes, until the fish is just done and flakes with a fork. If using raw shrimp, remove the cooked cod and arrange the shrimp on the steaming rack. Cover and steam for 4 to 6 minutes, until bright pink.

For serving, place all the accompaniments onto a large serving plate, season with salt and pepper to your liking, and serve with the bowl of aïoli for dipping.

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