Malaga village prepares for 15,000 visitors at its famous Ajoblanco fiesta

Foodies have a date in Almachar this Saturday, September 5, when the Axarquia village hosts the 56th year of the Fiesta del Ajoblanco, a long-running Malaga food celebration.

More than 15,000 visitors are expected for a day centred on ajoblanco, the chilled almond and garlic soup that is a classic of Malaga cuisine. Around 4,000 litres will be handed out to locals and visitors from across Malaga province throughout the day, giving everyone plenty of opportunity to taste the local speciality.

Ajoblanco takes centre stage

Ajoblanco is made with almonds, bread, garlic, olive oil, vinegar, water and salt, creating a creamy cold soup particularly welcome during warm weather. Almachar gives the dish a local twist by serving it with Moscatel grapes and raisins, products closely linked to the Axarquia countryside.
Festival organisers say the event offers visitors much more than food. Local produce will be available, while traditional music and folklore will bring performances to different parts of the village.

A day of food, culture and tradition

Culture also plays an important role, with visitors encouraged to explore Almachar’s streets during the celebrations. A charitable element is included too, adding a community focus to the annual gathering.

The Fiesta del Ajoblanco dates back to 1967, according to information provided by Malaga province, so this year’s 56th edition continues a tradition dating back almost six decades.
Visitors from across the Costa del Sol and further afield can use the occasion to discover one of the Axarquia’s smaller inland communities while sampling a dish that has become part of Malaga’s culinary identity.

Anyone unfamiliar with ajoblanco can think of it as a Spanish ‘white gazpacho’, although it is a dish in its own right. Served cold and traditionally accompanied by grapes, it offers a very different taste from tomato-based gazpacho.

With thousands expected in Almachar, Saturday promises plenty of traditional local food, music, culture and, of course, several thousand litres of ajoblanco.