It is generally not necessary to submerge eggs into boiling water to kill any potential salmonella on the shell before making aioli or other dishes that require raw eggs. Salmonella is primarily found inside the egg, not on the shell.
In most cases, if you handle and store eggs properly, the risk of salmonella contamination is minimal. To reduce the risk of salmonella, it is important to buy fresh eggs from reputable sources, refrigerate them promptly, and avoid using eggs with cracked or dirty shells.
If you are concerned about using raw eggs in your aioli or any other recipe, there are alternative methods you can consider. One option is to use pasteurized eggs or egg products, which have been treated to eliminate bacteria while still maintaining their liquid state. Another option is to use a cooked egg yolk or substitute the raw eggs with a commercially available mayonnaise or aioli.
Overall, practicing proper food safety and handling techniques for eggs is usually sufficient to minimize the risk of salmonella contamination, and you can make aioli with raw eggs without any additional treatment.