Description
This Mouthwatering Mexican Garlic Soup is a flavorful and aromatic dish made by infusing olive oil with fresh garlic, simmering it with oregano and broth, and finishing with delicate ribbons of beaten egg and a splash of lime juice. Toasted garlic bread adds a delightful crunch, creating a comforting and vibrant bowl of soup perfect for any season.
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 the baguette into bite-sized pieces and set aside. Smash the garlic cloves with the side of a knife to release flavor and soften them. Chop the oregano, juice the lime, and beat the eggs in a small bowl. Having all ingredients prepped ensures a smooth cooking process.
- Infuse Oil with Garlic and Toast Bread: Heat olive oil in a large pot over medium heat. Add the smashed garlic cloves and cook gently for 3-4 minutes, stirring occasionally until the garlic is soft and fragrant but not browned. Meanwhile, toss the bread pieces with 2-3 tablespoons of the garlic-infused oil, season lightly with salt, and spread on a baking sheet. Bake in the preheated oven for about 10 minutes until golden and crispy.
- Build the Soup Base: Pour the broth into the pot with the garlic-infused oil and increase heat to medium-high. Bring to a gentle simmer, stirring occasionally. Add salt if needed and stir in the fresh chopped oregano. Let simmer for 2-3 minutes to infuse the flavors thoroughly.
- Cook the Eggs and Finish the Soup: With the broth simmering, remove the toasted bread from the oven. Slowly drizzle the beaten eggs into the soup while stirring gently with a wooden spoon to create delicate egg ribbons. Continue stirring for 3-5 minutes until the eggs are fully cooked and silky in texture. Remove from heat immediately and stir in the lime juice for a bright finish.
- Serve and Garnish: Ladle the hot soup into bowls and top each serving with a generous handful of the toasted garlic bread. Serve immediately to enjoy the contrast of the warm soup and crispy bread, garnished with lime wedges for squeezing as desired.
Notes
- If you prefer a vegan version, omit the eggs.
- Use gluten-free bread if needed for dietary restrictions.
- Adjust salt according to the saltiness of your broth.
- Be careful not to brown the garlic when infusing the oil to avoid bitterness.
- Constant stirring when adding eggs ensures silky ribbons rather than clumps.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican garlic soup, garlic soup recipe, easy garlic soup, oregano soup, egg ribbons soup, toasted garlic bread soup
