How to pronounce Ajoblanco

In the International Phonetic Alphabet it is /axoˈβlaŋko/. In plain English letters that is ah-hoh-BLAHN-koh, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Ajoblanco?

Ajoblanco is a soup or stew of Spain. Where it comes from: Málaga (Andalusia). People usually eat it at lunch or dinner. Its main ingredients are nuts & seeds and wheat & flour. It tastes fresh and savory.

Where Ajoblanco comes from

Ajoblanco is one of 60 signature dishes of Spain on this map.

• Espeto de sardinas · Street food · Málaga coast (Andalusia)

  An espeto is a skewer of fish, traditionally sardines, roasted over a wood fire on the beach, and it is the typical dish of the coast of Málaga and Granada.

• Paella valenciana · Rice dish · Valencia

  Paella is named after its pan, a wide, shallow paella, the Valencian word for a frying pan.

• Tortilla de patatas · Main dish · Spain

  The Spanish tortilla is a thick omelette of eggs and potatoes slowly cooked in olive oil, usually with onion, flipped in the pan with a plate.

• Gazpacho · Soup & stew · Andalusia

  Gazpacho is a cold soup of raw tomatoes, cucumber, green pepper, garlic, olive oil, vinegar and stale bread, blended smooth and chilled.

• Churros · Dessert · Madrid

  Churros are lengths of simple dough of flour, water and salt piped through a star-shaped nozzle into hot oil and fried until crisp, then dusted with sugar.

• Salmorejo · Soup & stew · Córdoba (Andalusia)

  Salmorejo is the cold tomato cream of Córdoba.

Food of Spain

Dishes like Ajoblanco in other countries

Same type of dish and similar main ingredients as Ajoblanco:

• Açorda alentejana açorda à alentejana · Soup & stew · Alentejo, Portugal

  Açorda à alentejana is a bread soup that is assembled rather than cooked.

• Soupe au pistou · Soup & stew · Provence, France

  Soupe au pistou is the summer vegetable soup of Provence.

• Pappa al pomodoro · Soup & stew · Florence and Siena, Italy

  Pappa al pomodoro is a thick Tuscan soup of stale bread and ripe tomatoes, cooked with garlic, olive oil and basil until the bread breaks down into a soft mush, then finished with more raw oil.

• Gaisburger Marsch · Soup & stew · Stuttgart (Baden-Württemberg), Germany

  Gaisburger Marsch is a Swabian beef stew named after Gaisburg, now a district of Stuttgart.