Aioli is also the name of the festive Provençal meal that is organized around big bowls of it, for dipping, spreading, smothering, spooning. There are different-sized “aioli” meals ranging from petite, which can contain just little boiled potatoes, boiled eggs, bread, and garlic mayonnaise; to grande, which includes salt cod, green beans, carrots, and chickpeas, or any other arrangement of spring or summer vegetables; to an aioli monstre, which goes all-out, with bowls of aioli accompanied by at least all of those and baby artichokes, little snails, and squid stew.
