AJOBLANCO CON JAMÓN - Chilled Almond Soup

Ajoblanco is, along with Andalusian gazpacho and Cordobés salmorejo, the most popular Andalusian cold soup. In the past, it served as the forerunner of instant soup. The dense base of the soup made from almonds, garlic, bread and olive oil was carried during the day by the shepherds and diluted by fresh water when needed at lunchtime.

It is particularly typical of the old region of the Granada Caliphate, i.e. the area between Almeria, Granada and Málaga, although its origin is more Roman than Arabic.

Ajoblanco is a simple folk dish that uses ingredients abundant in the area: almonds, garlic, olive oil, wine vinegar and stale bread. The traditional method consists of carefully pounding almonds with garlic into the finest possible paste.

Finely ground almonds are a popular method of thickening sauces in Spanish cuisine. Nowadays, however, you can achieve the same result with any kitchen mixer.

ajoblanco fiestaIn the villages near Málaga, folk fiestas are held in the autumn, during which fresh ajoblanco with grapes is poured from large amphoras


Most often is ajoblanco decorated with sweet white grapes. Finely chopped roasted almonds or jamón serrano are often added too. You don't need to be Sherlock Holmes to guess what we decorate the ajoblanco with!


Serves 2

200g of peeled almonds

2 peeled garlic cloves

1 slice of white bread 

2 tablespoons of wine vinegar or sherry vinegar

0.15 l virgin olive oil

4 slices of jamon

white grapes

water, salt


  1. Let the bread soak in a bowl of cold water for half an hour. Drain the water, but leave the bread soaked.
  2. In a container, mix the soaked bread, almonds and garlic as finely as possible. While constantly mixing, add oil and vinegar in small portions so that they combine well with the ground ingredients. Add salt and mix in cold water a little at a time until you reach the ideal consistency. Most often, ajoblanco is runny like gazpacho, but often has creamy consistency.
  3. Leave to cool in the refrigerator for at least 1-2 hours.
  4. Garnish with jamon along with halved white grapes and serve.


The self-proclaimed cradle of this dish is Almáchar which celebrates every first Saturday in September "la Fiesta del Ajoblanco".


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