Spanish White Garlic Soup (Sopa de Ajo Blanco)

White Garlic Soup
Simon Pask/Getty Images
Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 4 servings
Nutrition Facts (per serving)
811 Calories
33g Fat
130g Carbs
13g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 811
% Daily Value*
Total Fat 33g 43%
Saturated Fat 4g 20%
Cholesterol 0mg 0%
Sodium 139mg 6%
Total Carbohydrate 130g 47%
Dietary Fiber 10g 34%
Protein 13g
Calcium 242mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Everyone has heard about the traditional red gazpacho soup, and many have tasted it. However, this recipe for cold white garlic soup or sopa de ajo blanco is just as tasty and refreshing.

In fact, garlic lovers would probably vote for this soup hands down. It is easy, quick and healthy. We’ve never met a dinner guest who didn’t ask for seconds, so be sure to make a large batch.


  • 4 ounces almonds (blanched and peeled, or use slivered almonds)
  • 3 to 4 slices stale baguette (or white bread)
  • 3 cloves garlic
  • 1 teaspoon salt
  • 5 tablespoons extra-virgin Spanish olive oil
  • 3 to 4 tablespoons Spanish sherry vinegar
  • 4 cups of water
  • Optional: 16 to 20 seedless green grapes

Steps to Make It

  1. Blanch and peel almonds or if time is an issue, use slivered almonds.

  2. Dry thoroughly with a paper towel and set aside. 

  3. Peel garlic. Trim crust from bread slices if using French-style or rustic bread. Place bread in 1 to 2 cups cold water to soak.

  4. While bread is soaking, place garlic and almonds into a food processor or blender. Pulse until smooth.

  5. Remove bread from the water with a slotted spatula and squeeze out excess water.

  6. Tear bread into quarters and add bread and 1 teaspoon salt to processor or blender. Blend on the pulse setting.

  7. While blending, slowly drizzle olive oil, then vinegar, and then finally add the water into blender or processor. Taste. Adjust salt, vinegar, and oil to taste.

  8. Strain through a sieve into a container or bowl. Press as much as possible through the sieve.

  9. Seal and chill at least 2 to 3 hours or overnight.

  10. Serve in chilled bowls or glass mugs, with grapes on the side.


  • To rapidly chill the soup, place the bowl or container of white garlic soup in a larger bowl with ice water for 5 to 10 minutes. Then refrigerate until well chilled.

Another Recipe You Might Like

When the temperature sizzles and you're hungry but a full-blown three-course meal just seems too heavy, this Spanish creamy tomato soup might just be the cooling dinner you're looking for. Salmorejo is a simple, cold tomato soup that originated in Córdoba, Spain. It's an appealing pink-orange color and made with tomatoes, oil, garlic, and vinegar, similar to gazpacho, and then thickened with soaked bread. It is garnished with diced Spanish Serrano ham and hard-cooked eggs for a filling summer meal. 

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