Description
A warm and comforting Mexican garlic soup that is perfect for chilly days, featuring a rich garlic flavor and optional egg-drop texture.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 12 garlic cloves, thinly sliced
- 1 medium yellow onion, finely chopped
- 1 jalapeño, seeded and minced (optional)
- 6 cups chicken broth or vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon chili powder (optional)
- 2 large eggs
- 2 tablespoons fresh lime juice
- ¼ cup chopped fresh cilantro
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 4 slices crusty bread, toasted
- ½ cup shredded Monterey Jack or queso fresco (optional)
Instructions
- Peel the garlic cloves and slice them thinly. Keep the slices relatively even so they cook at the same rate.
- Heat the olive oil and butter in a large pot over medium-low heat. Add the sliced garlic and cook gently for 2–3 minutes, stirring frequently, until fragrant and lightly golden. Avoid browning it too deeply, as burnt garlic can taste bitter.
- Stir in the chopped onion and optional jalapeño. Cook for 4–5 minutes until the onion softens and becomes translucent.
- Stir in the cumin, smoked paprika, oregano, and optional chili powder. Cook for about 30 seconds to release the spices’ aroma.
- Pour in the chicken or vegetable broth and stir well. Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 15–20 minutes so the garlic flavor infuses the broth.
- For a silky, egg-drop texture, beat the eggs in a small bowl. Slowly drizzle them into the gently simmering soup while stirring in a circular motion. Cook for another 1–2 minutes, until the egg is fully cooked.
- Stir in the fresh lime juice and chopped cilantro. Taste and adjust the salt, pepper, and lime juice as needed.
- Ladle the soup into bowls. Top with toasted bread and shredded Monterey Jack or crumbled queso fresco if desired. Garnish with extra cilantro and a lime wedge.
Notes
- Adjust the level of spiciness by adding or omitting the jalapeño and chili powder.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Serve immediately for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 200mg