Sopa de Ajo Mexicana (Mexican Garlic Soup)

Name: Sopa de Ajo Mexicana (Mexican Garlic Soup)
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 baguette, cut into 1/4 inch slices; 946 milliliters chicken broth; 1 fresh poblano chile pepper, seeded and minced; 30 cloves garlic, minced; 2 Tbsps olive oil; 4 servings salt to taste; 2 tomatoes, seeded and finely chopped

Need It is a budget friendly recipe for fans of Mexican food. If you have salt, chicken broth, garlic, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes.

Instructions

Heat olive oil in a large skillet over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the garlic, and cook until golden brown, about 4 minutes.

Ingredients you will need

Garlic

Remove garlic with a slotted spoon and transfer to a large saucepan.

Ingredients you will need

Garlic

Equipment you will use

Slotted Spoon

Sauce Pan

Fry bread slices in the oil until golden on both sides.

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Bread

Cooking Oil

Remove and set aside.

Add tomatoes and chile to the skillet and cook over high heat for several minutes until they begin to soften.

Ingredients you will need

Tomato

Chili Pepper

Equipment you will use

Frying Pan

Pour chicken stock, tomatoes and chiles into the large saucepan with the browned garlic. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20 minutes. Season to taste with salt.

Ingredients you will need

Chicken Stock

Tomato

Chili Pepper

Garlic

Salt

Equipment you will use

Sauce Pan

To serve, place 2 or 3 toasted baguette slices in each bowl, then ladle the soup over them.

Ingredients you will need

Baguette

Soup

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Ladle

Bowl

Equipment

Ingredients

Servings:

baguette, cut into 1/4 inch slices 946milliliters

chicken broth 1

fresh poblano chile pepper, seeded and minced 30cloves

garlic, minced 2Tbsps

olive oil 4servings

salt to taste 2

tomatoes, seeded and finely chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Teutonic Gamay Pinot Noir Blend 1787 AD. It has 4.6 out of 5 stars and a bottle costs about 30 dollars.