Garlic and egg drop soup: Sopa de ajo
This fragrant soup is frequently served in Central Mexico, particularly in Puebla. Made with homemade broth, it is both a comfort food and a home remedy for colds.
- 1 head garlic, peeled and thinly sliced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 arbol chiles, seeded, deveined and soaked until soft
- 2 roma tomatoes, peeled
- 1 quart chicken or vegetable broth, preferably homemade
- salt to taste
- 4 eggs, lightly beaten
- croutons made with French bread
- crumbled queso fresco or mild feta cheese
- chopped parsley
In a large saucepan over medium heat, sauté the garlic in the butter and oil until just golden.
Puree the chile and tomatoes with just enough broth to move the blender blades. Add the puree to the saucepan with the garlic and cook until thick.
Add the broth and bring to a boil. Add salt to taste.
Lower the heat and add the eggs in a thin stream, stirring constantly.
Ladle the soup into bowls, garnish with croutons, cheese and parsley and serve immediately. Serves 4-6 as a first course.