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Aioli with Bread

Kick up a traditional Aioli recipe by adding bread. This Franco-inspired sauce can be served with seafood or vegetables.


VARIATION: Rouille; Add 1 peeled, seeded, roasted red pepper to Aioli recipe. Combine in blender or food processor with bread, garlic, egg yolks, and lemon juice. Follow the rest of the Aioli recipe.

VARIATION: Skordalia; Add 1/2 cup finely ground blanched almonds and 2 Tbsp chopped parsley to one Aioli recipe.

At a true Provencal feast, Aioli is served with mounds of boiled vegetables - leeks, cauliflower, green beans - boiled eggs, poached flaky salt-cod, and crusty French bread. Or the dip may accompany sea snails or bourride - a Provencal fish stew.


  • 1 loaf white bread, thin sliced
  • 3 tablespoons milk
  • 4 cloves garlic, minced
  • 2 egg yolks, large
  • 2 tablespoons lemon juice
  • 1/2 cup olive oil
  • salt
  • white pepper


1. Remove crust from bread- preferably Italian white bread. In a small bowl, combine bread and milk. Let soak 5 minutes. Squeeze the bread with your hands to get rid of any excess liquid.

2. Place bread, garlic, egg yolks, and lemon juice in blender or food processor fitted with a steel blade. Process 10 seconds, or until completely smooth. With machine running, slowly drizzle in oil until thickened. Season with salt and pepper to taste.

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This Alioli with Bread recipe looks so easy to make. There's this restaurant called Alioli where I used to work in Canada and I enjoyed their pasta and alioli dressing. Hmmmm. Yummy.

I have made aioli before but never have I added in bread. I find this so strange but it obviously works. I can tell you that the aioli recipe I have made before only makes a little so I am sure that the addition of bread will substantially increase the amount of sauce which is a good thing. Aioli is great with fish.

Seems great but I will certainly try it

Thanks for letting us know. We have updated this recipe. -RecipeLion Editors

Recipe missing measurement for milk.


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