Aïoli garni or grand aïoli is a traditional

Provençal Provençal may refer to: * Something of, from, or related to Provence, a region of France ** Provençal dialect, a dialect of the Occitan language, spoken in the southeast of France ** ''Provençal'', meaning the whole Occitan language * Provenca ...

dish or meal based on

aïoli Aioli, allioli, or aïoli () is a cold sauce consisting of an emulsion of garlic and olive oil; it is found in the cuisines of the northwest Mediterranean. The names mean "garlic and oil" in Catalan and Provençal. It is found in the cuisine ...

, usually accompanied by

salt cod Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is stockfish. Salt cod was long a major export o ...

and boiled vegetables; other ingredients may include escargots,

hard-boiled egg Boiled eggs are typically from a chicken, and are cooked with their shells unbroken, usually by immersion in boiling water. Hard-boiled or hard-cooked eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may l ...

s and small boiled

octopus An octopus (: octopuses or octopodes) is a soft-bodied, eight-limbed mollusc of the order Octopoda (, ). The order consists of some 300 species and is grouped within the class Cephalopoda with squids, cuttlefish, and nautiloids. Like oth ...

. 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 Provence is a geographical region and historical province of southeastern France, which stretches from the left bank of the lower Rhône to the west to the France–Italy border, Italian border to the east; it is bordered by the Mediterrane ...

in southern France. It was described in 1897 by

Jean-Baptiste Reboul Jean-Baptiste Joseph Marius Reboul (; 12 April 1862 in La Roquebrussanne (Var (department), Var) – 1926 in Marseille) was a French people, French chef. He is known for his book compiling over 1,000 Provençal cuisine, Provençal recipes a ...

in ''La Cuisinière Provençale''. He gives as ingredients to accompany aïoli sauce: boiled

, escargots boiled in salted water with

fennel Fennel (''Foeniculum vulgare'') is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized ...

and onions studded with

cloves Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands, or Moluccas, in Indonesia, and are commonly used as a spice, flavoring, or fragrance in consumer products, ...

, boiled

artichoke The artichoke (''Cynara cardunculus'' var. ''scolymus''),Rottenberg, A., and D. Zohary, 1996: "The wild ancestry of the cultivated artichoke." Genet. Res. Crop Evol. 43, 53–58. also known by the other names: French artichoke, globe artichoke, ...

s, boiled carrots, potatoes with their skins on, and

s. He also says that small boiled

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 The beetroot (British English) or beet (North American English) is the taproot portion of a ''Beta vulgaris'' subsp. ''vulgaris'' plant in the Conditiva Group. The plant is a root vegetable also known as the table beet, garden beet, dinner bee ...

, raw or cooked

sweet pepper The bell pepper (also known as sweet pepper, paprika, pepper, capsicum or, in some parts of the US midwest, mango) is the fruit of plants in the Grossum Group of the species ''Capsicum annuum''. Cultivars of the plant produce fruits in diff ...

s, boiled white fish, chick-pea salad,

floret This glossary of botanical terms is a list of definitions of terms and concepts relevant to botany and plants in general. Terms of plant morphology are included here as well as at the more specific Glossary of plant morphology and Glossary ...

s of

cauliflower Cauliflower is one of several vegetables cultivated from the species '' Brassica oleracea'' in the genus '' Brassica'', which is in the Brassicaceae (or mustard) family. Cauliflower usually grows with one main stem that carries a large, rou ...

, boiled ''navets'' (young

turnip The turnip or white turnip ('' Brassica rapa'' subsp. ''rapa'') is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. Small, tender varieties are grown for human consumption, while larger varieties a ...

s) and fresh tomatoes. If meat such as boiled chicken, or

boiled beef Boiled beef is a traditional English dish that used to be eaten by working-class people in London in Victorian times; it was also popular in the early 19th century in the US. Its popularity has decreased in recent years. Traditionally, cheaper ...

taken from the ''

pot-au-feu (, ; ) is a French cuisine, French dish of slowly boiled meat and vegetables, usually served as two courses: first the broth (''bouillon'') and then the meat (''bouilli'') and vegetables. The dish is familiar throughout France and has many r ...

'', is included, the dish becomes a grand aïoli. This is traditionally served on

Christmas Eve Christmas Eve is the evening or entire day before Christmas, the festival commemorating nativity of Jesus, the birth of Jesus in Christianity, Jesus. Christmas Day is observance of Christmas by country, observed around the world, and Christma ...

and on Fridays.

References

{{reflist, 45em, refs= Alan Davidson(1999). ''The Oxford Companion to Food''. Oxford: Oxford University Press. {{ISBN, 9780192115799.

(1900)
''La Cuisinière Provençale''
(third edition, in French). Marseille: Librairie P. Ruat.

Elizabeth David Elizabeth David ( Gwynne, 26 December 1913 – 22 May 1992) was a British cookery writer. In the mid-20th century she strongly influenced the revitalisation of home cookery in her native country and beyond with articles and books about Europea ...

(1964

960 Year 960 ( CMLX) was a leap year starting on Sunday of the Julian calendar. It was the 960th year of the Common Era (CE) and Anno Domini (AD) designations, the 960th year of the 1st millennium, the 60th year of the 10th century, and the firs ...

. ''French Provincial Cooking''. Harmondsworth, Middlesex: Penguin Books. Elisabeth Luard (1986). ''European Peasant Cookery''. London: Corgi. {{isbn, 0552128708.

Prosper Montagné Prosper Montagné (; 14 November 1865 – 22 April 1948) was one of the most renowned French chefs of the Belle Époque and author of many books and articles on food, cooking, and gastronomy, notably '' Larousse Gastronomique'' (1938), an encyclo ...

(1977). ''New Larousse Gastronomique''. London; New York; Sydney; Toronto: Hamlyn. {{isbn, 060036545X. Cuisine of Provence Garlic dishes