Go Back
Irresistible Mexican Garlic Soup Recipe

Irresistible Mexican Garlic Soup

There's something undeniably comforting about a warm bowl of soup, especially when it’s packed with flavor and heart. One taste of this Irresistible Mexican Garlic Soup and you'll be transported to a cozy kitchen filled with the aroma of garlic and spices. This recipe is not only quick and easy to prepare, but it also brings back memories of family gatherings and shared meals.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 12 cloves garlic peeled
  • 4 cups chicken or vegetable broth for a hearty base
  • 1 medium onion chopped
  • 1 tbsp olive oil for sautéing
  • 1 tsp ground cumin for flavor
  • 1 tsp smoked paprika for smokiness
  • 3 large eggs for poaching
  • 1 cup corn tortilla strips for crunch
  • 1 1 avocado diced
  • Fresh cilantro for garnish
  • Lime wedges for serving

Equipment

  • Large Pot
  • Blender or Immersion Blender
  • Ladle

Method
 

  1. Step 1: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Step 2: Add the peeled garlic cloves and sauté for another 2-3 minutes until fragrant, being careful not to burn them.
  3. Step 3: Stir in the ground cumin and smoked paprika, cooking for an additional minute to release their flavors.
  4. Step 4: Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes.
  5. Step 5: Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth.
  6. Step 6: Season with salt and pepper to taste.
  7. Step 7: In a separate pot, bring water to a gentle boil. Crack the eggs into the water, poaching them for about 3-4 minutes or until the whites are set but the yolks are still runny.
  8. Step 8: To serve, ladle the soup into bowls, top with corn tortilla strips, diced avocado, and a poached egg. Garnish with fresh cilantro and serve with lime wedges on the side.

Notes

This soup can be stored easily: Refrigerate in an airtight container for up to 3 days. Freeze for up to 2 months. Just make sure to leave out the poached eggs until you're ready to serve!