Recipes // Soups // Ajo Blanco (White Garlic Soup)

Ajo Blanco (White Garlic Soup)


By Chef Jonah Miller

Serves 4


  • ½ cup blanched and peeled almonds (preferably marcona)
  • 2 cups of diced or torn day-old bread, crust removed (white bread)
  • 5 cloves of garlic
  • 4 cups of water (recommend using a delicious bottled water like Vichy Catalan)
  • ½ cup extra virgin olive oil (plus a tablespoon to garnish)
  • 4 tsp sherry vinegar
  • salt to taste

To Garnish

  • 20 seedless grapes (red or green)
  • 2 TBSP slivered almonds
  • spring garlic tops/garlic chives/garlic scapes/chive blossoms or simply chives


  1. Soak the bread in water to cover (about 2 cups of water).
  2. Bring a small pot of water to boil and add salt. Blanch the garlic by cooking for 2 minutes in the boiling water and then place in ice water.
  3. Add the almonds and blanched garlic to your blender with ½ cup of water to help emulsify. Squeeze excess water out of bread and add to blender with 1 cup of the soaking water. Blend and gradually add in oil.
  4. After adding the ½ cup of oil, add any remaining water if you would like a less thick soup.
  5. Season with salt and sherry vinegar.
  6. Chill for at least two hours.
  7. Slice grapes (in half or small rounds) and chives.
  8. To serve, pour soup into bowl and scatter grapes, chives, slivered almonds on top and a little oil on each serving.
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