Ajo Blanco

Do you remember the first time? By which I mean the first time you tried certain foods. There are a lot of things (Cake! Chips! Pasta!) that have just always been there, but then there are foods that I very firmly do remember trying for the first time. I can point to a family holiday to Port de Pollença on the north side of Mallorca as the first time I tried gazpacho. Sachertorte was at the Hotel Sacher in Vienna. Kanelbullar firs experienced in Stockholm’s Old Town. These are all pleasant memories as I liked the thing I was trying. You can probably guess where I am going with this…

Anyway, my first experience of ajo blanco was all rather different. It’s a cold Spanish soup, made with almonds and garlic, served with green grapes and olive oil. Sounds nice and refreshing, yes? Perfect in hot weather perhaps?

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Well, the first time I tried ajo blanco is still seared into my memory in vivid detail. I was at a Spanish restaurant somewhere on the fringes of Shoreditch, the distinctly non-latin sounding Eyre Brothers. Looked great, friendly service, and then we came to order. Bread, olive oil, olives all consumed with glee, and then it came to choosing what to eat. While Spanish food has a reputation as being very meaty (and thus not very veggie-friendly), I don’t find this to be the case. There is usually enough in terms of vegetables, bread and cheese to keep me happy.

Anyway, on this occasion, they were serving ajo blanco which I remember being described as an almond soup with garlic. As I’d never seen it before, I thought I should take the plunge. I mean – it’s cold soup, how bad could it ever be?

Well, I expected some garlic, but this stuff took your breath away, almost literally. Pleasantly creamy to begin with, it broke down in the mouth within seconds into pure, pungent garlic, complete with an unpleasant burning sensation on the tongue and throat. Now, I like garlic, but lots of the raw stuff can be just horrible, which tends to lead to garlic oil seeping from every pore. I made it half-way through before giving up, but by this point, the meal was spoiled. The garlic had overpowered everything else. For the rest of the meal, all I could taste was garlic. Patatas bravas? No, garlic. Green salad? No, garlic. Frozen turrón dessert? Nope, still the all-pervading taste of garlic. Yes, I did mention to the staff that the soup was too strong, and one of the serving ladies was very sympathetic, but this little episode did put me off ajo blanco for years.

That is, until yesterday. I thought I would try making it myself as part of my attempts to make refreshing summer meals.

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So I got my little mixer ready, and had a little think. Would I use garlic this time? Or more…dare I use garlic?

Well, I reasoned that the use of garlic was traditional, so it just had to go in there, somehow. Then I remembered a Pho soup I had made where garlic was added to the stock, and at the end of cooking, it was soft, mild and not pungent at all. This seemed like the perfect solution to my garlic issue, and so I blanched some cloves for a few minutes. Job done – garlic flavour, not garlic nightmare. However, you might find this approach to be a little mild. It you’re still after a little more “zing” you might want to rub the bowl with a cut clove of raw garlic before adding the other ingredients. That should still ensure your guests take notice, without gasping throughout dinner.

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The rest was a complete breeze – throw stale white bread, water, almonds, seasoning, garlic and olive oil into a blender and liquidise until everything is smooth and white. One little tweak that I did make was to add a handful of pine nuts. They give a little extra flavour, but also help to emulsify the soup and get a great texture.

Once made, all that remains to be done is to make sure the soup is completely chilled, then serve. The traditional way is with a drizzle of olive oil and some sliced green grapes. This might sound strange, but the combination of fresh, juicy grapes and the chilled, creamy ajo blanco is fantastic. It’s also not that common, so makes a nice change from gazpacho when you’re looking for a chilled soup as a starter when it’s pushing 33°C outside (yes, that’s how hot it got today in London!).

And with that – my fear of ajo blanco has been overcome!

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To make Ajo Blanco (serves 4):

For the soup:

• 3 cloves garlic
• 150g whole almonds
• Handful of pine nuts
• 80g stale white rustic bread (crusts removed)
• 4 tablespoons olive oil
• 1 tablespoon salt
• 1 teaspoon white wine vinegar
• 200ml water

To serve:

• olive oil
• 12 green grapes

1. Put the bread and water in a bowl. Leave to soak for 15 minutes.

2. Peel the garlic, slice in half and remove any green bits. Blanch for 3 minutes in a small pot of boiling water. Drain and leave to cool.

3. Skin the almonds – bring another pan of water to the boil, add the almonds and simmer for two minutes. Drain, and squeeze the almonds out of the skins (you can discard them – we only need the nuts!).

4. Put the garlic, bread, almonds, pine nuts, olive oil, salt and vinegar into a blender and blitz until very smooth. You may need to add more water to get the right consistency (think single cream). Pour into a large bowl and adjust the seasoning as needed – more oil, salt or vinegar according to taste. Cover the bowl and chill for at least two hours or overnight.

5. To serve, divide between four bowls. Slice the grapes in half and divide between the bowls, finishing with a drizzle of olive oil.

Worth making? Definitely! This is a really easy recipe to make, while the almonds and bread mean that it is light and fresh but still substantial.

22 Comments

Filed under Recipe, Savoury

22 responses to “Ajo Blanco

  1. peasepudding

    I’m totally with you, I hate that raw garlic taste when it is overpowering, it ruins the taste buds. Love the idea of it mellowed in a broth first. Your blog is looking fab and so are you photos, sorry I haven’t stopped by for a while but life has been hectic!

    • Hi Alli – glad you like the idea. I know the feeling about things being hectic – I’ve been blogging in only fits and starts since I moved house. So many weekends spent dealing with builders….grrr…

  2. Richard Betts

    Now that is something that would tickle my tastebuds. Looks like a plan for a wet weekend.

  3. Well done, that looks stunning! I hadn’t tried or heard of ajo blanco until I went to Copita on D’Arblay Street. Theirs is just incredible and I have been there many, many times since to have it again and again. Have you been tried it? I will definitely be trying your recipe out. 🙂

  4. Janet Rörschåch

    Nice twist with the garlic in the broth. I posted Ajo last week and people were surprised. It isn’t that typical to see here stateside. Nicely done and your photos are delicious!

    • Hi Janet – glad you like it! I have to put part of the credit for the pics down to the new bowls I got from a local pottery. I know what you mean about ajo blanco not being that well-known, it’s the same in the UK, but I think that is slowly changing as Spanish cuisine becomes more popular.

  5. I should learn to make it. So beautiful and refreshing! I like spanish stuffs too.

  6. This sounds amazing, how have I never heard of this before?

  7. Oh my goodness! I just made this Monday for the first time. I learned about it here: http://sercocinera.wordpress.com/2013/07/30/andalucian-cold-almond-soup-ajo-blanco/
    You are on the same wave length. A lovely soup. Your post is beautiful.

  8. Your recipe looks very good, and I agree that raw garlic can spoil a dish (as well as one’s social life😉 )
    Blanching is a very good technique to make garlic a bit milder. There is one thing I learnt from a Heston Blumenthal’s book I’ve got. Heston explain his Bagna Cauda recipe (Bagna Cauda is a sauce/dip typical of Piedmont, in north east Italy, made with olive oil, anchovies and loads of raw garlic. Very heavy!) and, in order to make it more pleasant, he blanches the garlic cloves in milk instead of water. I tried and it works beautifully, gives it almost a nutty flavour. i definitely recommend it!

  9. jessiemox

    Wow beautiful! will try this out soon!

  10. I love garlic but mistakenly added a clove to soup when making it in my Vitamix recently, expecting the heat to cook the garlic. It didn’t and the garlic was disgusting – not words I thought I’d ever say. This soup sounds like just the right balance. Bookmarked for when I go back to steamy Dubai.

    • Hi Sally – I think we’ve all been there and not appreciated the power of garlic! I had a similar incident when making aïoli a few years back. But here it works, and lovely in the heat with some cooling fruit to add some zing.

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