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+ servings

White Garlic Soup - Ajo Blanco

Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 1/2 Cup Blanched Almonds (soaked in water for 1 hour and drained)
  • 4 Slices of Baguette Bread
  • 2 Cups Cold Water
  • 3 Tbsp Extra Virgin Spanish Olive Oil
  • 1 Tsp Red Wine Vinegar
  • 1 Peeled Clove of Garlic
  • Seedless Green Grapes
  • Sea Salt


  1. Add 4 slices of a baguette to a bowl, add 1 cup of cold water to the bowl, and soak the bread for about 10 minutes
  2. Using a tall plastic cylinder, add 1 cup of blanched almonds, the 4 slices of baguette that have been soaking in water, 1 clove of garlic, 1 teaspoon red wine vinegar, 3 tablespoons extra virgin Spanish olive oil, 1/2 teaspoon of sea salt and 1/2 cup cold water
  3. Using a handheld mixer, mix everything in the cylinder for about 3 minutes, until you get a smooth puree
  4. Cover the plastic cylinder with seran wrap and add to the refrigerator for at least 2 hours
  5. Grab about 10 seedless green grapes, cut them in half and remove the skin, set aside
  6. Once your puree has cooled in the refrigerator, take it out, remove the seran wrap and stir the puree with a spoon
  7. Add the puree into 2 shallow bowls, garnish with the cut grapes on top of the soup and drizzle with a little extra virgin Spanish olive oil
  8. Salud!

Recipe Notes

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