A classic of Provençal cuisine, aïoli is a strongly flavoured garlic mayonnaise made with egg yolks, garlic and olive oil. The name is formed from the Provençal ail, meaning ‘garlic’ and oli, meaning ‘oil’. Serve aïoli with salads, egg dishes, fish soup, cold poached fish or as an accompaniment to hot or cold vegetables. The grand aïoli, a festive Provençal platter, may consist of poached salted cod, boiled chicken, hard–boiled eggs, vegetables and snails, all of which are served with large dollops of aïoli.