Perhaps your new favorite bean dish:
In a mortar or possibly in a baking bowl, crush the garlic cloves, add the egg yolks and salt, while stirring add the oil drop by drop. When the sauce begins to thicken, add a little lemon juice and water.
Water the stockfish as usual and cook it in boiling water with a bay leaf spice and a bouquet garni, keep warm. Hard-boil the eggs and keep them warm. Sauté the snails, if they are canned, in a little olive oil, add the chopped mushrooms and chopped parsley and white wine and cook quietly for half an hour. (If the snails are fresh, they are cleaned with salt and vinegar, boiled in hot water and treated as above). Cook the vegetables one by one until “al dente”, i.e. crunchy, and keep warm. When all the ingredients are cooked, arrange them on different plates and bring to the table hot with enough aioli.
The great poets of Provence have always repeatedly dealt with the aioli.
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