Sopa de Ajo Mexicana (Mexican Garlic Soup) Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 5, 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.
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Cooking Level: Expert

Living In: Birmingham, Alabama, USA

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Photo by Jeseta
Reviewed: Jan. 4, 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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Home Town: Lower Hutt, Wellington, New Zealand

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Reviewed: 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!
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Cooking Level: Expert

Living In: Ann Arbor, Michigan, USA

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Reviewed: 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.
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Cooking Level: Intermediate

Home Town: Lompoc, California, USA
Living In: Chicago, Illinois, USA

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Reviewed: Jul. 9, 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!
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