Le Grand Aïoli
A traditional Provençal Friday feast featuring salt cod and a vibrant assortment of seasonal vegetables, all served with a rich, homemade garlic mayonnaise (aïoli).
🧂 Ingredients
- 800 g Salt cod (morue)(Look for good quality, thick pieces. Needs to be desalted before use.)
- 8-10 cloves Garlic(Use fresh, firm garlic. Adjust quantity to your preference for garlic intensity.)
- 3 Egg yolks(Ensure eggs are at room temperature for better emulsification.)
- 400 ml Olive oil(A good quality extra virgin olive oil is recommended for flavor. You might need a little more or less.)
- 1 tbsp Lemon juice(Freshly squeezed, to taste, for the aïoli.)
- to taste Salt(For cooking vegetables and seasoning.)
- to taste Black pepper(Freshly ground, for seasoning.)
- 1 kg Potatoes(Waxy varieties like Yukon Gold work well. Peeled and cut into large chunks.)
- 4-5 medium Carrots(Peeled and cut into large chunks or thick rounds.)
- 300 g Green beans(Trimmed.)
- 8 medium Artichoke hearts(Fresh or canned/jarred, trimmed and quartered. If fresh, prepare to prevent browning (e.g., lemon water).)
- 4 Hard-boiled eggs(Peeled and halved or quartered for serving.)
- assorted Optional: Other vegetables(Such as fava beans, cauliflower florets, bell peppers, or zucchini.)
👨🍳 Instructions
- 1
Desalt the Salt Cod: The day before, place the salt cod in a large bowl and cover generously with cold water. Refrigerate for 24 hours, changing the water 2-3 times. This process removes excess salt. After desalting, drain the cod, rinse it, and cut it into large serving pieces.
⏱️ 24 hours (passive) - 2
Poach the Salt Cod: In a large pot, cover the cod pieces with fresh cold water. Bring to a very gentle simmer over medium-low heat. Do not boil. Poach for about 15-20 minutes, or until the cod is opaque and flakes easily with a fork. Carefully remove the cod from the water and set aside to drain and cool slightly.
⏱️ 20 minutes - 3
Prepare the Aïoli: Peel the garlic cloves. In a mortar and pestle, pound the garlic with a pinch of salt until it forms a smooth paste. Add the egg yolks and whisk vigorously. Very slowly, begin to drizzle in the olive oil, drop by drop at first, whisking constantly. As the mixture begins to emulsify and thicken, you can increase the oil to a thin, steady stream. Continue until all the oil is incorporated and you have a thick, creamy mayonnaise. Stir in the lemon juice and season with salt and pepper to taste. If the aïoli is too thick, whisk in a teaspoon of warm water.
⏱️ 20 minutes - 4
Cook the Vegetables: Bring a large pot of salted water to a boil. Add the potatoes and cook for about 10-15 minutes until they begin to soften. Add the carrots and cook for another 5-7 minutes. Add the green beans and artichoke hearts (and any other optional vegetables) and cook for a final 5-8 minutes, until all vegetables are tender-crisp. They should be cooked through but still hold their shape. Drain the vegetables well.
⏱️ 30 minutes - 5
Assemble the Platter: Arrange the poached salt cod pieces attractively on a large serving platter. Artfully arrange the cooked vegetables around the cod. Place the halved hard-boiled eggs amongst the vegetables. In a small bowl, place the prepared aïoli in the center of the platter, or serve it in a separate bowl alongside.
⏱️ 10 minutes - 6
Serve: Present the Grand Aïoli as a communal feast. Guests can help themselves to the cod, vegetables, and a generous dollop of aïoli.
⏱️ 5 minutes
💡 Pro Tips
- ✓For the aïoli, ensure all ingredients (especially egg yolks) are at room temperature. This helps with emulsification.
- ✓Add the olive oil to the egg yolks and garlic mixture *very* slowly, literally drop by drop initially. If you add it too quickly, the sauce may break.
- ✓The quality of your olive oil will significantly impact the flavor of the aïoli.
- ✓Le Grand Aïoli is traditionally served on Fridays in Provence, symbolizing a communal and celebratory meal.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add boiled snails to the vegetable assortment.
- Include pieces of boiled octopus for added seafood variety.
- Serve with crusty bread for dipping.