Sopa de Ajo Mexicana (Mexican Garlic Soup) Recipe - Allrecipes.com
Sopa de Ajo Mexicana (Mexican Garlic Soup) Recipe
  • READY IN ABOUT hrs

Sopa de Ajo Mexicana (Mexican Garlic Soup)

Recipe by  

"This soup is a derivative of the garlic soup served in Spain, but with no eggs, and a Mexican kick! Definitely a good choice to cure colds and on a winter night."

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
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  • PREP

    25 mins
  • COOK

    40 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Heat olive oil in a large skillet over medium heat. Add the garlic, and cook until golden brown, about 4 minutes. Remove garlic with a slotted spoon and transfer to a large saucepan.
  2. Fry bread slices in the oil until golden on both sides. Remove and set aside. Add tomatoes and chile to the skillet and cook over high heat for several minutes until they begin to soften.
  3. Pour chicken stock, tomatoes and chiles into the large saucepan with the browned garlic. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20 minutes. Season to taste with salt.
  4. To serve, place 2 or 3 toasted baguette slices in each bowl, then ladle the soup over them.
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Reviews More Reviews

Oct 18, 2007

OMG, this was just what I needed on a cold day. It was lovely and quick to cook. I did add 1 T of sweet (not hot) paprika, 1/2 tsp cayenne pepper and 1/4 tsp cumin to shake it up a bit. Delicious!

 
Mar 21, 2008

Really nice when you have a cold. Not quite as good the next day, next time I will reduce to make less.

 

7 Ratings

Jun 08, 2009

Excellent soup. I added cumin as did one other reviewer, but I add cumin to vanilla ice cream. Great recipe Lucero. Thanks for sharing.

 
Jul 09, 2008

This soup is a great way to use up abundant garlic that is available on farms in the Northeast right now. Like another reader, I added about a half teaspoon of cumin to give it a little more flavor. To save time, toasting the bread in the toaster would work fine, as would chopping the garlic in the food processor. A very good, comforting soup!

 
Jan 04, 2014

Yum! I served this without the bread to cut back on carbs. I also didn't use a chile pepper as I can't really handle spicy food, instead I added just a dash of tabasco sauce. I also added chicken meat to make it more substantial but it didn't really add anything so I won't use that next time. I used homemade chicken broth because it constitutes the main volume of this recipe so wouldn't use a storebought stock. I ended up having two servings! very nice as a starter or just a light meal or lunch. I'll definitely make it again :)

 

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Nutrition

  • Calories
  • 184 kcal
  • 9%
  • Carbohydrates
  • 29 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 317 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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