Description
This Mouthwatering Mexican Garlic Soup is a rich and aromatic dish featuring a flavorful broth infused with roasted garlic, fresh oregano, and bright lime juice. Crispy toasted garlic bread and delicate egg ribbons add texture and heartiness, making it a comforting yet light soup perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 1 1/2 tsp salt (skip if broth is already salted)
- 15 garlic cloves, smashed (or minced for smaller pieces)
- 2 tbsp fresh oregano, chopped
- 3 eggs, beaten (leave out for vegan version)
- 8 cups chicken or vegetable broth
- 4 tbsp olive oil (extra virgin recommended)
- Juice of 1 lime (about 2 tbsp)
- 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 to release their flavor and soften them. Chop the 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 the olive oil in a large pot over medium heat. Add the smashed garlic cloves and cook gently for 3-4 minutes, stirring occasionally until fragrant and soft but not browned. Meanwhile, toss the bread pieces with 2-3 tablespoons of the garlic-infused oil and season lightly with salt. Spread the bread on a baking sheet and bake in the oven for about 10 minutes until golden and crispy to make flavorful garlic bread.
- Build the Soup Base: Pour the broth into the pot with the garlic-infused oil and increase the heat to medium-high. Bring to a gentle simmer while stirring occasionally. Add salt (adjust based on the broth’s saltiness) and fresh oregano. Let simmer for 2-3 minutes to fully infuse the flavors and create a deeply aromatic broth base.
- Cook the Eggs and Finish the Soup: While the broth simmers, remove the toasted bread from the oven. Slowly drizzle the beaten eggs into the simmering soup while stirring gently with a wooden spoon to form delicate egg ribbons. Stir continuously for 3-5 minutes until the eggs are fully cooked and silky. Remove the pot from heat and stir in the lime juice to add a bright, fresh finish.
- Serve and Garnish: Ladle the soup into bowls and top each serving with a handful of toasted garlic bread. Serve immediately while the soup is hot and the bread is crispy. Offer lime wedges on the side for diners to add extra citrus brightness as desired.
Notes
- For a vegan version, omit the eggs and use vegetable broth.
- Adjust salt carefully depending on the saltiness of the broth used.
- Use extra virgin olive oil for the best flavor infusion in the garlic oil.
- The garlic bread can be made gluten-free by substituting the baguette with gluten-free bread.
- Lime juice added at the end brightens the soup and balances the rich garlic flavor.
