Garlic Soup

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 3 tablespoons mild flavored olive oil
  • 9 cloves garlic, halved
  • 1/2 loaf crusty French bread cut into 1inch cubes
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 cups richly flavored chicken broth
  • 3 eggs, lightly beaten
  • 2 tablespoons chopped epazote leaves
  • 1 lime, cut into 6 wedges
Directions
  • Preheat the oven to 325 degrees. Heat the olive oil over a low flame in a soup pot and add the halved garlic cloves. Cook slowly, stirring occasionally until oil is well flavored and garlic is mushy, but has no color, about 5 minutes. Remove and discard the garlic. Pour about half the oil over the diced bread in a bowl and toss well to coat. Sprinkle well with salt and pepper and spread out on a cookie sheet. Bake for 10 to 15 minutes, or until golden brown and crisp through, and set aside.

  • Pour the broth into the pot with the remaining garlic-infused oil and heat to simmering. Lightly beat eggs again and, stirring constantly in a circular motion, add them to the broth. Add epazote and simmer until eggs are set, about 3 more minutes. Divide croutons among 6 warm soup bowls and ladle egg drop broth into each bowl. Garnish with a squeeze of lime and drop the lime wedge in the bowl. Serve immediately.


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