The monodisperse oligoamides 1 2, 3, and 4 have been tested as organic gelators. It was found that gelation occurs only above a critical degree of oligomerization of 2, that is, for the trimer 3 and the tetramer 4, and in aromatic solvents. Thermotropic and rheological properties of the trimer and the tetramer gels are reported. The tetramer gels have an elastic shear modulus 1 order of magnitude lower than that of the trimer gels. A structural study of the gels has been conducted by transmission electron microscopy.