Chop garlic cloves into small pieces. Pound in the mortar.

Now it is time to add salt & egg yolk. Stir to incorporate.

Add a few drops of olive oil at first. Gradually increase the amount as the egg yolk becomes thick.

The moment the yolk reaches saturation, there will be a clucking sound.

You can add a few drops of water, it will whiten Aioli and you will be able add more oil. It is really helpful if you find that garlic is still very aggressive.