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Garlic Soup

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Source: Casual Cuisines of the World - Cantina

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Active Time:  15 Minutes
Total Time:  30 Minutes
Yield:  Serves 6

Although garlic originally came to Mexico with the Spanish explorers, it is now so ubiquitous that this soup regularly turns up on lunch menus in casual restaurants there. Do not be put off by the amount of garlic; the flavor mellows and sweetens with slow cooking. With its straight-forward flavors and intriguing textures, this makes an ideal first course for a grand feast.

RECIPE INGREDIENTS

3 tablespoons mild olive oil

9 cloves garlic, halved

1/2 loaf crusty French bread, cut into 1-inch cubes (2 generous cups)

1 teaspoon salt

1/2 teaspoon freshly ground pepper

8 cups chicken stock

3 eggs, lightly beaten

2 tablespoons fresh epazote or oregano leaves, chopped

1 lime, cut into 6 wedges

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DIRECTIONS

Preheat an oven to 325 degrees. In a soup pot over low heat, warm the olive oil. Add the garlic and cook slowly, stirring occasionally, until the oil is well flavored and the garlic is soft but has not begun to color, about 5 minutes. Remove from the heat and discard the garlic cloves.

Place the bread cubes in a bowl and pour about half of the garlicky oil over them (leave the remaining oil in the pot). Toss well to coat, sprinkle with the salt and pepper, and spread out on a baking sheet. Bake until golden brown and crisp throughout, 10-15 minutes. Remove from the oven and set aside.

Pour the stock into the soup pot holding the remaining oil. Place over medium heat and bring to a simmer. Gradually add the eggs to the simmering stock while stirring the stock constantly in a circular motion. Add the epazote or oregano and simmer until the eggs are set, about 3 minutes longer. Remove from the heat.

Divide the croutons among 6 warmed soup bowls and ladle the egg-laced stock into them. Squeeze a wedge of lime over each bowl, then drop the wedge in the bowl. Serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Yield: Serves 6

Calories:

212

Fat. Total:

10g

Fiber:

Carbohydrates, Total:

15g

Sodium:

791mg

% Cal. from Fat:

42%

Cholesterol:

106mg

Protein:

14g

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Rating:

by: dorine, DE

Reviewed: 11/26/2012

Inexcusable Errors

I learned how to make garlic soup in Madrid many years ago. This recipe is loaded ewith all kinds of errors:

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