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	boiled white fish stewed beef boiled chicken
Media: Aïoli garni

Aïoli garni or grand aïoli is a traditional Provençal dish or meal based on aïoli, usually accompanied by salt cod and boiled vegetables; other ingredients may include escargots, hard-boiled eggs and small boiled octopus. It may also be known simply as aïoli, like the sauce for which it is named.

History

The aïoli garni is a traditional dish of Provence in southern France. It was described in 1897 by Jean-Baptiste Reboul in La Cuisinière Provençale. He gives as ingredients to accompany aïoli sauce: boiled salt cod, escargots boiled in salted water with fennel and onions studded with cloves, boiled artichokes, boiled carrots, potatoes with their skins on, and hard-boiled eggs. He also says that small boiled octopus are 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 include beetroot, raw or cooked sweet peppers, boiled white fish, chick-pea salad, florets of cauliflower, boiled navets (young turnips) and fresh tomatoes.

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

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  At a bistrot in Oppède
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  At a restaurant in Arles
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  In Provence