Print

Mouthwatering Mexican Garlic Soup Recipe

Print Recipe

★★★★★

4.5 from 72 reviews

This Mouthwatering Mexican Garlic Soup is a flavorful and aromatic dish that combines tender garlic-infused broth with delicate egg ribbons, fresh oregano, and a zesty hint of lime. Topped with crispy toasted garlic bread, it’s a comforting and vibrant soup perfect for any occasion.

Ingredients

Scale

For the Soup:

  • 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)

For the Garnish:

  • 1/2 baguette, sliced or cubed (or gluten-free bread)
  • Lime wedges (from 1 lime, for serving)

Instructions

  1. 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 make them soften. Chop the fresh oregano, juice the lime, and beat the eggs in a small bowl to have all ingredients ready before cooking.
  2. 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, season lightly with salt, and spread on a baking sheet. Bake in the oven for about 10 minutes until golden and crispy to get flavorful garlic bread.
  3. 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 (consider broth’s saltiness first) and fresh oregano. Let simmer for 2-3 minutes to infuse flavors fully, creating a deeply aromatic broth base.
  4. Cook the Eggs and Finish the Soup: While the broth simmers, remove 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 eggs are fully cooked and silky. Remove pot from heat and stir in lime juice for a bright, fresh finish.
  5. Serve and Garnish: Ladle the soup into bowls and top each serving with a handful of toasted garlic bread. Serve immediately while soup is hot and bread is crispy. Offer lime wedges on the side for diners to add extra citrus brightness as desired.

Notes

  • Use vegetable broth instead of chicken broth to make the soup vegetarian or vegan.
  • Omit eggs or replace with silken tofu ribbons for a vegan alternative.
  • Adjust salt to taste based on broth’s pre-existing salt content.
  • To enhance the garlic flavor, use extra virgin olive oil.
  • Serve immediately to maintain crispy texture of the toasted bread.

Keywords: Mexican garlic soup, garlic soup, egg ribbon soup, toasted garlic bread soup, lime soup, easy Mexican soup

Find it online: https://hannahdelgado.com/mouthwatering-mexican-garlic-soup-recipe/