Mexican Garlic Soup

Ten cloves of garlic mashed fine and sauteed in butter with a touch of flour. That’s the foundation of this rustic Mexican soup that’s been warming kitchens for generations.

The garlic and flour cook together into a paste, then a quart of stock goes in. Beef, chicken, or veal stock all work. After 15 minutes of boiling, the broth gets strained so you’re left with a clear, intensely garlicky liquid. No chunks, no bits, just pure garlic flavor.

The best part: poached eggs dropped right into the simmering broth. Slide them in gently so the yolks stay intact. Each bowl gets one egg, a sprinkle of asadero cheese that melts into strings on contact, and a scattering of fresh parsley. Break the yolk with your spoon and let it enrich the broth.

Chef Tips

• Mash the garlic into a paste. The finer the mash, the more flavor it releases. A mortar and pestle works best, or use the flat of a knife and salt.
• Strain through a fine sieve. You want a silky broth. Press the solids to extract every drop of garlic flavor.
• Poach eggs gently. Keep the broth at a bare simmer, not a rolling boil. Vigorous bubbles break the yolks and shred the whites.
• A clay pot is traditional. It holds heat evenly and adds to the presentation. A regular pot works fine if you don’t have one.

Variations

• Spanish sopa de ajo: Add torn stale bread to the broth before the eggs and bake the whole pot in the oven until the eggs set.
• Spicy version: Add a dried guajillo chile to the stock while it boils for a smoky heat.
• Cheesier: Swap asadero for Oaxaca cheese or queso fresco crumbled on top.