Provençal French · Provence · mezze

Aïoli Garni (Garlic Mayonnaise with Cod and Vegetables)

aïoli garni / le grand aïoli

In Provence, Friday is aïoli day — a communal platter of poached salt cod, hard-boiled eggs, and simply cooked vegetables, all meant for dipping into a garlicky, olive-oil-rich mayonnaise made by hand. It's not a sauce on the side; the aïoli is the point. This is the kind of meal that slows a table down in the best possible way.

• salt cod (bacalao), boneless

  1 1/2 lb

  680g

  Substitution · accessibility

  Original: morue (French salt cod, skin-on). Boneless salt cod (bacalao) is sold at most Latin and Portuguese grocery stores and some Walmart and Publix seafood counters; fresh cod poached in well-salted water works in a pinch, though the flavor is milder and lacks the characteristic cured depth.

• garlic cloves, peeled

  8 large cloves

  40g

• fine sea salt

  1 tsp

  5g

• egg yolks, room temperature

  2 large

  36g

• extra-virgin olive oil (fruity, Provençal-style if possible)

  1 1/4 cups

  300ml

• lemon juice, freshly squeezed

  1 tbsp

  15ml

• cold water

  1 tsp

  5ml

• Yukon Gold potatoes, medium

  6 medium (about 2 lb)

  900g

• carrots, peeled

  4 medium (about 12 oz)

  340g

• green beans, trimmed

  12 oz

  340g

• large eggs

  6 large

  300g

• coarse kosher salt or coarse sea salt, for finishing

  1 tsp

  4g

  Substitution · accessibility

  Original: fleur de sel. Fleur de sel is a hand-harvested French sea salt with delicate, moist flakes and a subtly briny mineral flavor that finishes the platter beautifully. Coarse kosher salt (Diamond Crystal or Morton) or any coarse sea salt available at all major chains is a workable substitute — it provides the same textural crunch but lacks the nuanced minerality. If you can find fleur de sel at Whole Foods, Wegmans, or Trader Joe's, use it; the difference on a dish this simple is noticeable.

• flat-leaf parsley, for garnish

  1/4 cup loosely packed

  10g

1. 01

   60 min

   Soak the salt cod: Place the salt cod in a large bowl, cover generously with cold water, and refrigerate for at least 1 hour — ideally overnight, changing the water once or twice. The cod should taste pleasantly salty but not briny when you nibble a corner. If you're using fresh cod, skip this step entirely.

2. 02

   5 min

   Start the aïoli: In a mortar (or a small food processor), pound the garlic cloves with the fine sea salt until you have a completely smooth, pale paste — no chunks. This takes 3–4 minutes of real effort with a mortar and pestle; don't rush it. The paste should look almost creamy.

3. 03

   12 min

   Add the egg yolks to the garlic paste and stir to combine. Now begin adding the olive oil drop by drop, working it in with the pestle or a whisk. Go slowly at first — the first few tablespoons are where emulsions break. Once the mixture looks thick and glossy (after about 1/4 cup of oil), you can pour the remaining oil in a thin, steady stream, stirring constantly. If it gets very stiff, add the cold water to loosen it. Finish with the lemon juice and taste for salt. The aïoli should be thick enough to hold a spoon upright. Cover and refrigerate until serving.

4. 04

   15 min

   Boil the eggs: Place the 6 eggs in a saucepan, cover with cold water by 1 inch, and bring to a boil over medium-high heat. Once boiling, reduce to a gentle simmer and cook for exactly 10 minutes. Transfer to an ice bath or run under cold water until fully cool, then peel and set aside.

5. 05

   25 min

   Cook the potatoes: Scrub the potatoes (leave skins on — it's more Provençal). Place in a large pot, cover with cold salted water, and bring to a boil. Cook until a knife slides in easily, about 20 minutes depending on size. Drain and keep warm, or let cool to room temperature — either is fine for the table.

6. 06

   18 min

   Cook the carrots: Cut into 2-inch / 5cm pieces. Boil in salted water until just tender, about 12 minutes. Drain. Cook the green beans in the same pot of water until bright green and tender (not squeaky), about 5 minutes. Drain both and set aside.

7. 07

   15 min

   Poach the cod: Drain the soaked cod and cut into 6 roughly equal portions. Place in a wide saucepan, cover with cold water (do not salt — the cod will still have plenty), and bring slowly to a bare simmer over medium-low heat. Cook gently for 8–10 minutes, until the fish flakes easily. Do not boil or it will toughen. Lift out carefully with a slotted spatula and set on a clean kitchen towel to drain.

8. 08

   5 min

   Assemble the platter: Arrange the cod, halved eggs, potatoes, carrots, and green beans on a large serving platter or wooden board. Scatter a little coarse kosher salt or coarse sea salt over everything (use fleur de sel if you can find it — the difference is real on a dish this simple) and tuck in a few sprigs of parsley. Set the bowl of aïoli in the center — it's the star. Bring the whole thing to the table and let everyone dip as they like. This dish is equally good warm or at room temperature.

• · LLM tiebreak failed for "carrots" — picked first result as fallback

Reheating · Fish dries quickly when reheated. Use low heat with moisture, or serve cold over salad.

Source: foodkeeper