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| 1 x ca. 450 g | Fresh anchovies or sardines or mackerel |
| 2 | Heads garlic; wrapped in foil and baked at 350 degrees F, for one hour |
| 2 | eggs |
| 4 | cloves garlic |
| | Juice of 1 lemon and |
| 2 | Lemons; in wedges |
| 1 Tasse | Extra virgin olive oil from Provence |
| | salt |
| | pepper |
| 1 Esslöffel | Lukewarm water; up to 2 tablespns |
| 4 | Pieces French bread |
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Preheat grill or broiler.
Scale and gut anchovies (or sardines or mackerel), leaving heads and tails intact. Squeeze garlic heads carefully to remove paste and set aside.
To make aioli, place eggs and garlic in a blender with lemon juice and blend to mix. With blender running, add oil in a thin drizzle to form a thick emulsion. Remove, season with salt and pepper and thin to desired consistency with 1 to 2 tablespoons lukewarm water.
Place anchovies on grill and cook through, about 1 to 2 minutes per side, and then remove to plates. Grill bread and smear with garlic puree. Place 1 slice of bread on each plate and serve with lemon wedges and aioli in center.
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