Mouthwatering Mexican Garlic Soup Recipe
A comforting and flavorful Mexican Garlic Soup featuring a fragrant garlic-infused broth, tender egg ribbons, fresh oregano, and zesty lime, topped with crispy toasted baguette slices for a delightful texture contrast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
For the Soup:
- 1 1/2 tsp salt (skip if broth is already salted)
- 15 garlic cloves, smashed or minced
- 2 tbsp fresh oregano, chopped
- 3 eggs, beaten (optional for vegan version)
- 8 cups chicken or vegetable broth
- 4 tbsp olive oil (extra virgin preferred)
- Juice of 1 lime (about 2 tbsp)
For the Garnish:
- 1/2 baguette, sliced or cubed (or gluten-free bread)
- Lime wedges (from 1 lime, for serving)
Instructions
- Prepare Mise en Place and Toast the Bread: Preheat your oven to 325°F (160°C). Slice or cube the baguette into bite-sized pieces and set aside. Smash the garlic cloves with the side of a knife for better flavor release. Chop fresh oregano, juice the lime, and beat the eggs in a small bowl to have all ingredients ready before cooking.
- Infuse Oil with Garlic and Toast Bread: Heat olive oil in a large pot over medium heat. Add smashed garlic cloves and cook gently for 3-4 minutes until soft and fragrant without browning. Toss the bread pieces with 2-3 tablespoons of garlic-infused oil and a pinch of salt. Spread the bread on a baking sheet and bake in the preheated oven for about 10 minutes until golden and crispy.
- Build the Soup Base: Pour the broth into the pot with garlic oil and increase heat to medium-high. Bring to a gentle simmer, stirring occasionally. Add salt (adjust based on broth saltiness) and chopped oregano. Let simmer for 2-3 minutes to infuse the broth with oregano flavor, creating an aromatic base.
- Cook the Eggs and Finish the Soup: Remove toasted bread from the oven. Slowly drizzle beaten eggs into simmering soup while stirring gently to form delicate egg ribbons. Stir continuously for 3-5 minutes until eggs are fully cooked and silky in texture. Remove soup from heat and stir in lime juice for a bright, fresh flavor.
- Serve and Garnish: Ladle the soup into bowls and top with toasted garlic bread pieces. Serve immediately while hot and crisp. Provide lime wedges for extra brightness to taste.
Notes
- To make this soup vegan, omit the eggs.
- Use vegetable broth if you prefer a vegetarian or vegan version.
- Adjust salt carefully since the broth may already contain salt.
- Extra virgin olive oil enhances the garlic flavor but use any olive oil available.
- For gluten-free diets, use gluten-free bread for toasting.
- Stirring eggs slowly and consistently prevents clumping and creates delicate egg ribbons.
Keywords: Mexican garlic soup, garlic soup recipe, egg drop soup, easy soup, garlic infused broth, toasted bread garnish
Find it online: https://miarosetti.com/mouthwatering-mexican-garlic-soup-recipe/
