What starter should you serve before aioli? Our 6 fresh, garlic-free ideas

You have chosen a large aioli for your reception, and the question arises very quickly: should you serve something beforehand?

The answer can be summed up in one sentence: yes, but very little, and definitely not an appetizer that repeats the garlic, fat or richness of the main course.

Here's how to choose which starter before aioli is right for your table, with six concrete ideas, realistic portions and a menu that stays light until dessert.

Do you really need a starter before a large aioli?

The grand aioli is a meal in itself: cod, steamed vegetables, hard-boiled eggs and a generous garlic sauce.

A standard recipe for six people already includes 750g of desalted cod, six eggs, six potatoes, three carrots, 250g of green beans and a small cauliflower (source: La Provence Verte, recipe for Provençal aioli, accessed in October 2026).

Traditionally, there are generally few starters. Olives, radishes with a little butter, or tapenade on toast are placed on the table while everyone gets settled.

A proper starter becomes useful when the meal is more formal, when you are hosting a large number of guests, or when some guests don't eat much fish. It then serves to whet the appetite, never to satisfy it.

What appetizers should you serve before aioli? Six ideas that work

Three rules are enough to sort through the ideas: a cold or lukewarm starter, a tangy note (lemon, citrus, vinegar) and no garlic or creamy sauce.

Acidity refreshes the palate, which better prepares the richness of the sauce. The appetizers below all adhere to these three principles.

The same reasoning applies to other hearty dishes: consider, for example, what starter to have before a chili con carne.

1. Fennel and orange salad

It's a sure thing: the raw fennel is crunchy, the orange provides acidity, and a few black olives give it a Provençal touch.

A fennel and orange salad can be prepared in ten minutes and keeps very well in the refrigerator.

2. Lemon tomatoes

Slices of ripe tomatoes, a drizzle of olive oil, lemon juice, and basil are all you need. The lemon replaces vinegar here and preserves the pure flavor of the tomato.

Best reserved for the warmer months: a winter tomato doesn't have enough flavor to stand on its own.

3. Raw vegetables with anchovy paste

Radishes, carrot sticks and cucumber are eaten with anchovy dip, this anchovy cream with olive oil typical of Provence.

Be careful though: anchovy paste is already salty, and some recipes contain garlic. Before making aioli, choose a garlic-free version, or check the ingredients with your supplier.

4. Gazpacho in a small glass

Served in a glass or ramekin, a light gazpacho is refreshing without being heavy. Allow a small portion, enough for a few sips per person.

It is prepared the day before and served iced, which frees up time on the day of the meal.

5. Courgette carpaccio

Raw courgette strips, lemon, olive oil, a few parmesan shavings or pine nuts: the starter is ready without cooking.

It is well suited to guests who do not eat fish, since it remains entirely plant-based.

6. Tapenade on toast

A slice of toasted bread and a spoonful of tapenade is the closest thing to a traditional Provençal starter. Plan on one or two slices per person, no more.

Tapenade is salty: avoid combining it with another very salty starter such as anchovy paste.

What portion size is needed to avoid making the meal too heavy?

This is the point that competing pages overlook: the size of the entry is adjusted according to what follows, not in isolation.

For raw vegetables or a salad, a portion of about 80 to 100 g per person is a common guideline (source: You and Mi, “Before aioli: what starter for a successful meal”, accessed in October 2026).

For the main course, the reference recipe mentioned above calls for approximately 125g of desalted cod and one hard-boiled egg per person (source: La Provence Verte, accessed October 2026). This guideline can be adjusted according to the diners' appetites.

Typical example: a summer lunch for eight people. A tomato and lemon salad served on small plates, followed by aioli with approximately 1 kg of desalted cod, eight eggs, and a variety of vegetables. The salad remains light, while the main course retains its substantial presence.

Typical example: a winter dinner for six people. A glass of chilled vegetable soup or some endives with orange, then aioli with more potatoes and carrots, which are more filling than fish.

The quantity simulator for your large aioli

This tool starts with the reference recipe for six people mentioned above and adjusts the quantities of the main course and starter according to the number of guests and their appetite.

What drinks and what's on the menu?

The garlic sauce calls for crisp, refreshing drinks. A rosé or a dry white wine from Provence, served well chilled, pairs perfectly with both the starter and the main course.

Keep a carafe of fresh water on the table: garlic and salt make you thirsty, and no one should run out of water at the end of a meal.

If you are looking for other dish ideas to accompany this meal, our egg-free aioli sauce can help out guests who avoid raw eggs.

In summary

A great aioli doesn't need an elaborate starter: a few olives, radishes or tapenade are enough in the Provençal tradition.

If you want to put together a proper starter, opt for a fresh, tangy and garlic-free salad, served in small portions: fennel and orange, lemon tomatoes, raw vegetables, gazpacho, zucchini carpaccio.

Then adjust the quantities of the dish with the simulator, keep a cold drink and a fruit dessert on hand, and the meal remains balanced from start to finish.

Practical questions

Sylvain Renan

Editor-in-chief of the Simple & Bon website. A writer passionate about cooking and property renovation in general. I also love to travel and discover new cultures.