Recipe by lucero
"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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baguette, cut into 1/4 inch slices
tomatoes, seeded and finely chopped
fresh poblano chile pepper, seeded and minced
salt to taste
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!
Really nice when you have a cold. Not quite as good the next day, next time I will reduce to make less.
Excellent soup. I added cumin as did one other reviewer, but I add cumin to vanilla ice cream. Great recipe Lucero. Thanks for sharing.
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!
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 :)
* Percent Daily Values are based on a 2,000 calorie diet.
Sopa de Ajo Mexicana (Mexican Garlic Soup)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 184
** Calories from Fat: 49
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
You won't believe all the things you can do with cauliflower. It's a great low-carb option.
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