Press garlic. Add egg yolks, stir with the whisks of a hand mixer. While stirring continuously, add first a little, then more oil. Add a little water and juice of a lemon from time to time, season. Refrigerate until ready to serve.
Serve: Prepare vegetables ready to cook, cut into decorative pieces, cook separately until just tender. Toast bread slices in the middle of the oven heated to 250 °C for 4-5 minutes until light brown, remove, sprinkle with the cheese. Turn on oven broiler, toast bread briefly one more time in top half of oven until cheese is slightly melted.
Serve: Arrange chickpeas, vegetables, baguettes and gschwellti, add aioli to table.
Tip: The vegetables can be served cooled or warm, respectively.
Vegetarian menu: – Basil Mousse
– Le grand a’ioli # a summer dish from Provence – oven chüechli with almond cream
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