Aïoli garni

Aïoli garni

Alternative names	grand aïoli aïoli
Course	main dish
Region or state	Provence
Main ingredients	aïoli salted cod
Ingredients generally used	boiled vegetables (carrots,potatoes,green beans,onions,artichokes) olive oil escargots hard-boiled eggs
Variations	boiledwhite fish stewed beef boiledchicken
Media: Aïoli garni

Aïoli garniorgrand aïoliis a traditionalProvençaldish or meal based onaïoli,usually accompanied bysalt codand boiled vegetables; other ingredients may includeescargots,hard-boiled eggsand small boiledoctopus.It may also be known simply asaïoli,like the sauce for which it is named.

History

The aïoli garni is a traditional dish ofProvencein southern France. It was described in 1897 byJean-Baptiste ReboulinLa Cuisinière Provençale.He gives as ingredients to accompany aïoli sauce: boiledsalt cod,escargotsboiled in salted water withfenneland onions studded withcloves,boiledartichokes,boiled carrots, potatoes with their skins on, andhard-boiled eggs.He also says that small boiledoctopusare often included, that the presentation is an important aspect of the dish, and that the ingredients used may be changed at will.Other ingredients may includebeetroot,raw or cookedsweet peppers,boiledwhite fish,chick-peasalad,floretsof cauliflower, boilednavets(youngturnips) and fresh tomatoes.

If meat such as boiled chicken, or boiled beef taken from thepot-au-feu,is included, the dish becomes a grand aïoli.This is traditionally served onChristmas Eveand on Fridays.

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  At abistrotinOppède
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  At a restaurant inArles
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  In Provence