Aïoli is a staple of provençal culture. It is typically eaten on Fridays, when tradition dictates abstaining from meat. The name refers to both the full dish and the sauce that goes with it. I like to adapt the recipe to my mood and to what’s in my kitchen. Here’s what I had on hand that day.


(serves 4)

For the aïoli sauce:
5 garlic cloves
1 egg yolk
1 cup of sunflower oil

Crush the garlic to a paste. Add the yolk and mix with a whisk while pouring the oil very slowly, as you would a mayonnaise. The sauce must be firm in texture.

For the dish:
1/2 head of cauliflower
1/2 head of broccoli
2 zucchini
2 carrots
5 oz of green beans
3 potatoes
5 oz of salted cod
4 eggs

For the garnish:
the green part of a leek
1 carrot, chopped
1 bouquet garni
3 pepper grains
2 bay leaves
sprigs of thyme
sprigs of fennel


Start a court-bouillon by adding the garnish to a pan full of cold water and bring to a boil. Then add the fish and turn off the heat. Let cool for at least 15 minutes.

Meanwhile, clean and cut the vegetables. Boil them in water, or cook in steam. Boil the eggs, and peel.

In a dish, add the fish, the vegetables, the boiled eggs, and the sauce. Serve.

Georgiana Viou is the chef at La Piscine. She is the author of Ma Cuisine de Marseille.