Ajo Blanco Recipe: White garlic soup with grapes

Ajo blanco recipe

Ajo blanco recipe

Great for those hot Spanish summer days,  the famous “Ajo blanco” soup is one of the most popular dishes here in Malaga and all around southern Spain. Ajo blanco is a creamy, refreshingly cold garlic soup. It is one of the many dishes Spain inherited  from the Moors before the unification of the country, and its base ingredients  are almonds and garlic.  This white soup is perhaps the closest variation of how it was prepared before tomatoes were brought to Spain, after America was discovered. But about the traditional “Gazpacho Andaluz” another time. Every granny has her very own “secret” ajo blanco recipe and entire families flock to the villages to enjoy its very soft texture. For now,  here is a very easy Ajo Blanco recipe, for this famous  creamy soup:

Ajo Blanco recipe


200 g (1,1/4 cups) bleached almonds soaked in milk over night

100 g ( 1 cup) plain bread crumbs

2 peeled medium garlic cloves

1.5 l (7 cups) cold water

100 ml (1/2 cup) high quality olive oil

50 ml (4 Tbs) sherry vinegar or wine vinegar

salt and pepper

seadless grapes or pieces of melon for garnish


Place the bleached almonds (without the milk) and garlic in a blender and pulse until almonds are finely ground.

Add the bread crumbs to the food processor. With the motor running, add the olive oil in a slow stream, then the vinegar and salt

Thin the ingredients with half of the water to the desired consistency.

Place the mixture in a pitcher, add the rest of water and mix. Taste for seasoning, add more salt and/or vinegar if necessary.

Chill until serving time. Stir well before serving into bowls. Garnish with grapes or melon.

This ajo blanco recipe can be also served in glasses with ice cubes – or any other suitable addition – as a garnish.

Ajo blanco recipe on other sources:


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