by Answer: yes
Not to be confused with aioli (or often confused, as the case may be), allioli is a cold sauce that is strictly olive oil and garlic. No eggs. This sauce is from the Catalan region of Spain, and is obviously a cultural relative to aioli. In some regions, the words allioli and aioli are used interchangeably, hence some of the confusion.
Usually restaurants and industrial allioli use egg because it’s easier to make it that way. So better ask.
And allioli/ aioli used to be the same. The correct way to write it is allioli, no matter wht the ingredients are (sometimes you can find another variation called alioli).