Cold Garlic Soup – Spanish Ajoblanco Recipe

If there’s one thing Andalusians are good at, it’s making soups, but one category in which they completely excel is making cold soups. Ajoblanco is a traditional cold soup, perfect for summer.

Some Spanish soup names are a little peculiar. This is exactly what happens with Spanish Ajoblanco, whose literal translation is ‘White garlic’.

In this article, I will tell you a little about this famous recipe, the cold garlic soup, which although perhaps not well known elsewhere, is one of the favorite Spanish soup recipes in many households from southern Spain.

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Background of the Dish

You are probably familiar with other cold soups for summer from Spain, such as the famous gazpacho. 

However, this cold garlic soup dates back to the Moorish ages, making it even older than the famous gazpacho.

This cold soup recipe was able to develop thanks to a culture clash between the Moors and the Spanish in the 1500s.

Ajoblanco soup is a special one, with a unique taste that is considered one of the best Andalusian food to try at least once.

Furthermore, it is not surprising that this garlic soup recipe was developed in Andalusia, where there is great contact with Middle Eastern culture and also the almond crop abounds almost more than anywhere else in the world.

Things You’ll Need to Make Cold Garlic Soup

This Spanish garlic soup is very easy to make, but it does require that you have a piece of fundamental equipment; a blender or food processor. 

This is because since it is a cold soup recipe, it doesn’t require cooking, and this means that the ingredients don’t have a moment to come together (as if it happens when you boil them in a hot soup).

So having some of this equipment is key, although remember that you have the advantage that you don’t have to cook anything for this recipe, which is perfect for hot summer days.

In the same way that happens with other garlic soup recipes, the ingredients are very easy to find or replace since the main flavor is garlic. 

And since everything will go to a blender, you can add any vegetable you want, such as leek, parsley, celery, etc.

Ingredients

• 1 cup (120g) almonds (blanched and peeled)
• 4 slices of white bread
• 4 tablespoon sherry vinegar
• 5 tablespoons extra virgin olive oil
• 4 cups (940 ml) water
• 3 garlic cloves
• Salt and pepper to taste

How to Make Cold Garlic Soup – Step by Step Guide

1. To start with this ajoblanco recipe you have to blanch and peel the almonds and then dry them with a paper towel. This step does take a lot of time, but don’t worry, if you’re in a hurry you can just use slivered almonds.
2. After that grab your bread and trim the crust from the bread slices. If you are using white bread, or if you like the chewier texture from the crust you can skip this step. Then pour 2 cups of cold water in a bowl and soak the bread as you continue with the following steps. 
3. In the meantime, peel the 3 garlic cloves and remove the green part from the inside (some garlic cloves don’t have it). Grab a blender or food processor and blend the almonds and garlic together until they reach a smooth consistency, similar to a thick cream. 
4. Up next take the bread out of the water and with the help of a spatula remove any excess liquid. Don’t worry if the bread breaks completely as it will go to the blender later anyway.
5. Then cut the bread into quarters and add it with 1 teaspoon of salt and ½ teaspoon pepper to the processor or blender. Process it at the lowest speed that your blender has.
6. As you blend, pour the olive oil and sherry vinegar, just like drizzling. Once that everything is combined add 4 cups of water.
7. Strain through a sieve and transfer it into a different container or bowl. 
8. Cover the bowl with a lid or plastic wrap and take your Spanish garlic soup to the fridge for 2 to 3 hours before consuming.

Substitution of Ingredients

The Spanish garlic soup recipe is very easy to make and does not require many ingredients, however, this does not mean that you cannot make some changes or add things that you like.

One thing you can do is add even more freshness to the flavors of the soup. For this, you can add 2 tablespoons of chopped parsley before processing the whole soup together.

Remember that parsley and garlic are ingredients that are usually mixed in different recipes so they go very well together.

If you want to experiment, even more, you can add 1 mint leaf to the soup, in this amount it serves to refresh but it will not cover the other flavors, do not forget that garlic is the star.

You probably know the saying that hot Spanish garlic soup is healing, luckily the same goes for cold garlic soup.

Keep in mind that garlic is a great source of nutrients, and if you mix it with ingredients such as lentils, chickpeas, or 1 tablespoon of your favorite probiotic, this soup will help you keep your defenses high.

If you liked this recipe, I encourage you to try other delicious Andalusian recipes, since I’m sure they will become some of your favorite foods. 

My main recommendations are Berenjenas Fritas con miel recipe, Spanish Chicken Soup Recipe, and the classic Gazpacho with canned tomatoes recipe.

Tips on Serving Cold Garlic Soup

Although you can serve Ajoblanco in any way you want, honestly the best way to serve it is the typical one used by Andalusians for years.

If you are looking for what to eat in Malaga, you’ll be surprised when you see that this savory cold garlic soup is actually served alongside some fruits.

Yes, you read that right, this soup is served with grapes or pieces of green apple, depending on the area of ​​Andalusia where you are.

I know it seems like a weird combination of garlic and fruit, but don’t judge it until you try it. The result is simply delicious and adds great freshness to the dish, making it ideal for summer.

If you liked this recipe, check out our article about the 15 Best Spanish Cold Soups for Summer to inspire your next recipe.

How to Store Cold Garlic Soup

This Andalusian food can be stored in different ways, which will make your life much easier, especially if you have a little bit leftover (something that is very difficult to happen).

For this Spanish garlic soup, the ideal way to store it is to just leave it in the fridge for 3 days. Unlike hot or cooked soups, it isn’t recommended to keep the cold soup for more than 3 days in the fridge.

Its consistency becomes very weird, and that is something that is very noticeable especially in this creamy soup.

If you want to freeze this Ajoblanco you can easily do it. You just have to make sure that the ingredients are well blended.

Then, to unfreeze it, leave it in the refrigerator the night before eating it. If you see that it has a “separated” appearance, you just have to re-blend the ingredients.

It can last up to 2 weeks in the freezer without any problem.

Recipe Card: Cold Spanish Garlic Soup Recipe

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