Bring 2 cups of water to a boil in a small saucepan.

Add garlic to the boiling water and cook for 1 minute.

Remove the garlic and cool it.

Discard the cooking liquid.

In a mini food processor, combine the 3 tablespoons of water, blanched garlic, avocado, and salt.

Process on high speed, scraping down the sides periodically, until the mixture is uniform and smooth.

Ensure the mixture is fully scraped down and mounded near the center of the blade before adding olive oil.

While the blade is running, slowly drizzle in the olive oil until the mixture is fully uniform with no oil pockets visible.

Transfer the aioli to a small plastic or glass container, cover, and refrigerate until ready to use.