In a small pot simmer the green garlic in the olive oil for 5 minutes. Cool completely (this is very important, if the oil is still warm, the aioli will break).
When the oil is cold, combine the remaining ingredients in a small bowl and whisk until frothy. Slowly drizzle the green garlic olive oil in drop by drop until an emulsion is made. Continue to add the oil and green garlic until you aioli is thick and creamy, season with salt to taste.
Served this with Chef's Steak to cheers. Very easy to make, but be sure to drip the oil / garlic into the yolk mixture. Also, I didn't have green garlic so used regular garlic (4 cloves) and strained the oil into the mixture. Wow.