The cargolade is traditionally an open air meal on Easter Monday and Pentecôte, at a meeting of friends...  the most convivial of all picnics!

Barbequed snails probably characterise most the Catalan gastronomic culture. In practice, the cargolade is composed of snails, but also Catalan sausages, meat and a good dose of aïolli and of joy of life. 

Kept for sunny days or special occasions, snails are grilled, with local sausages, black pudding and lamb chops, all grilled over a fire from pruned vines

The whole group participates in the preparation. One group clean the snail shells, whilst other prepare the meat by rubbing in a mixture of salt and red piment.

Others prepare the BBQ, normally this is done on the ground using large river stones to enclose the branches (sarment) cut off the vines and some old vine trunks. The BBQ needs to be lit some time in advance of cooking the meal so that the ashes are white and hot. A fine mesh grill is used to receive about 150 to 200 snails. That obviously depends on how many people are assembled….If necessary several grills are assembled.

A large amount of aioli is made to be spread on large slices of country bread that have been lightly toasted

True aioli: 

I N G R E D I E N T S
4  garlic cloves, peeled, chopped fine
2 egg yolks
1/8 teaspoon sea salt
1 cup virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon cold water
1 teaspoon lemon juice

I N S T R U C T I O N S
Add the garlic and salt to the mortar bowl and grind slowly with the pestle, moving in one direction only.  You can do this first step in a food processor if you'd like, then transfer the mixture back to a medium sized bowl. Whisk in  the mustard first, then the egg yolks. At this point you can transfer the mixture back into the mortar or use the whisk in the bowl.

Now you will add in half of the oil.  This must be done very slowly or the oil will not emulsify and your sauce will not thicken.  Add the oil in a slow, fine stream while either whisking with a wire whisk or using your pestle.  Once the first half of the oil is incorporated, then add the water and the lemon juice, and mustard,   whisking or stirring constantly with the pestle. Then slowly add the rest of the oil.  The mixture will thicken as you continue to blend it. The mixture should be slightly thinner than commercial mayonnaise.  If it becomes too thick you can add a bit more warm water, one teaspoon at a time.