Ingredients

For the Aïoli: 1 egg or 2 (only the yolk), 7 or 8 garlic cloves.
To serve with: 1 potato, 1 carrot, 1 hard egg, 75 to 80 g of green beans, 2 bunches of cauliflower, 100 to 150 g of cod, a few snails (for 1 person).

Preparation

Crush in a mortar, the number of garlic cloves that you want depending on each person's taste: from half a clove to 6 cloves per person. This garlic is reduced to a paste. Then add one or two yolks and start to stir while adding, drop by drop, some olive oil; then stir a bit faster while adding a little more olive oil as the aïoli is taking shape.
It is at the end that we add the salt. If the aïoli stays soft or if it is not done properly, it "falls", which means that the oil separates from the egg and stays on top. You have to take it out of the mortar and add an other yolk and start again, adding the first aïoli. This is called "rising" the aïoli.

A litre of oil is necessary for about 10 people.