Description
This Mouthwatering Mexican Garlic Soup is a rich, flavorful dish featuring tender garlic-infused broth, delicate egg ribbons, and crispy garlic-toasted bread. Enhanced with fresh oregano and a bright touch of lime, this comforting soup offers a perfect balance of savory and zesty flavors with a satisfying crispy garnish.
Ingredients
Scale
For the Soup:
- 1 1/2 tsp salt (skip if broth is already salted)
- 15 garlic cloves, smashed (or minced if you prefer smaller pieces)
- 2 tbsp fresh oregano, chopped (freshly chopped for best aroma)
- 3 eggs, beaten (leave out for vegan version)
- 8 cups chicken or vegetable broth
- 4 tbsp olive oil (extra virgin for richer flavor)
- 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 your baguette into bite-sized pieces and set aside. Smash the garlic cloves using the side of a knife to release more flavor and make them softer for infusing oil. Chop the fresh oregano, juice the lime, and beat the eggs in a small bowl. Getting all ingredients ready ensures smooth cooking without interruptions.
- Infuse Oil with Garlic and Toast Bread: Heat the olive oil in a large pot over medium heat. Add all the smashed garlic cloves and gently cook for 3-4 minutes, stirring occasionally until golden and fragrant but not browned. Meanwhile, toss the bread pieces with 2-3 tablespoons of the garlic-infused oil, season lightly with salt, then spread them on a baking sheet. Place in the oven for about 10 minutes until golden and crispy, allowing the bread to soak up the garlic aroma.
- Build the Soup Base: Pour the chicken or vegetable broth into the pot with the garlic-infused oil and increase heat to medium-high. Bring to a gentle simmer while stirring occasionally. Once simmering, add the salt (if needed) and the fresh oregano. Let it simmer for 2-3 minutes to release the herb’s essential oils and deepen the broth’s flavor.
- 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, silky egg ribbons throughout the soup. Continue stirring for 3-5 minutes until the eggs are fully cooked. Remove the pot from heat and stir in the lime juice to add a fresh, bright finish that balances the rich garlic flavor.
- Serve and Garnish: Ladle the hot soup into bowls and top each serving generously with the toasted garlic bread. Serve immediately while the soup is warm and the bread remains crispy, enhancing the textures and flavors of this comforting dish.
Notes
- Use vegetable broth and omit eggs for a vegan version of this soup.
- If your broth is already salted, reduce or skip added salt to avoid over-seasoning.
- Using extra virgin olive oil enhances the soup’s flavor with its rich aroma.
- Garlic should be cooked gently to avoid bitterness—aim for golden and tender.
- Stirring eggs slowly while pouring creates smooth, silky ribbons instead of clumps.
- For gluten-free, substitute the baguette with gluten-free bread for garnish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican garlic soup, garlic soup, egg drop soup, garlic bread garnish, comforting soup, homemade soup, easy soup recipe, garlic infused broth
