Cut the bread into pieces, sprinkle it with the milk and leave it to soak it in.
Peel and chop the garlic coarsely. Mash it in a mortar and pestle along with the bread and about 1/4 tsp salt.
Next, beat the garlic paste with 2 tbsp olive oil and the yolks with a mixer.
Add the lemon juice, then another 2 tbsp olive oil in drops and stir.
Add the remaining olive oil in a thin trickle, while stirring the mixture nonstop. Season with salt and black pepper. Optionally, you can add yoghurt to the sauce.
The sauce is suitable for potato salads, meat, as well as some lighter fish salads.