This is the soup that my children still ask for whenever they visit, probably because it combines the delicious, characteristic flavors of Mexico with the ultimate comfort food, homemade broth. Whether you use chicken, beef or vegetables as a base, do use a homemade stock; its nourishing qualities combined with the healing properties of garlic make this a great choice for cold and flu season.
- 1 large head garlic, separated into cloves, peeled and finely chopped
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1-2 arbol chiles, soaked in hot water until softened, seeded if desired
- 2 roma tomatoes, roasted and peeled
- 1 quart hot, homemade chicken, beef or vegetable stock
- salt to taste
- 2 eggs, beaten
- 1/2 baguette, cut into 1/4″ slices and sauteed in butter until golden
- 2 tablespoons crumbled queso fresco or mild feta cheese
- 2 tablespoons chopped parsley or cilantro
In a large saucepan over medium heat, saute the garlic in the butter and olive oil until barely golden, taking care not to burn it.
Puree the chile and tomatoes and add to the garlic. Continue cooking until the mixture thickens, add the hot stock and salt to taste, and bring to a boil.
Reduce heat to simmer and add the beaten eggs in a stream, stirring constantly, as for egg drop soup. Serve soup garnished with 1-2 slices of the baguette, cheese and parsley or cilantro. If soup is being served as a light lunch or supper, 1 egg for each person may be poached by breaking each egg into a dish and sliding it into the simmering soup.
When the eggs are poached, place each in a serving bowl with the soup, baguette rounds and herb garnish.