This soup is a derivative of the garlic soup served in Spain, but with no eggs, and a Mexican kick! Definitely a good choice to cure colds and on a winter night.

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Recipe Summary

prep:
25 mins
cook:
40 mins
total:
1 hr 5 mins
Servings:
6
Yield:
4 cups
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large skillet over medium heat. Add the garlic, and cook until golden brown, about 4 minutes. Remove garlic with a slotted spoon and transfer to a large saucepan.

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  • Fry bread slices in the oil until golden on both sides. Remove and set aside. Add tomatoes and chile to the skillet and cook over high heat for several minutes until they begin to soften.

  • 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.

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

Nutrition Facts

184 calories; protein 6.1g 12% DV; carbohydrates 29g 9% DV; fat 5.4g 8% DV; cholesterolmg; sodium 252.9mg 10% DV. Full Nutrition

Reviews (8)

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Most helpful positive review

Rating: 4 stars
10/18/2007
OMG, this was just what I needed on a cold day. It was lovely and quick to cook. I did add 1 T of sweet (not hot) paprika, 1/2 tsp cayenne pepper and 1/4 tsp cumin to shake it up a bit. Delicious! Read More
(11)
9 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/18/2007
OMG, this was just what I needed on a cold day. It was lovely and quick to cook. I did add 1 T of sweet (not hot) paprika, 1/2 tsp cayenne pepper and 1/4 tsp cumin to shake it up a bit. Delicious! Read More
(11)
Rating: 4 stars
03/21/2008
Really nice when you have a cold. Not quite as good the next day next time I will reduce to make less. Read More
(8)
Rating: 5 stars
06/08/2009
Excellent soup. I added cumin as did one other reviewer but I add cumin to vanilla ice cream. Great recipe Lucero. Thanks for sharing. Read More
(7)
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Rating: 4 stars
07/09/2008
This soup is a great way to use up abundant garlic that is available on farms in the Northeast right now. Like another reader I added about a half teaspoon of cumin to give it a little more flavor. To save time toasting the bread in the toaster would work fine as would chopping the garlic in the food processor. A very good comforting soup! Read More
(3)
Rating: 5 stars
01/04/2014
Yum! I served this without the bread to cut back on carbs. I also didn't use a chile pepper as I can't really handle spicy food, instead I added just a dash of tabasco sauce. I also added chicken meat to make it more substantial but it didn't really add anything so I won't use that next time. I used homemade chicken broth because it constitutes the main volume of this recipe so wouldn't use a storebought stock. I ended up having two servings! very nice as a starter or just a light meal or lunch. I'll definitely make it again :) Read More
(2)
Rating: 5 stars
10/03/2018
Turned out nice. I did use veg broth and added cumin, because I love cumin! I roasted the poblano pepper for added flavor. I love garlic but was worried about it being overpowering....not the case! It was a mild flavor. I also put it in the crockpot for six or so hours on low. I think I would like stronger flavors for a main dish as well....but it is a very nice side soup! Thank you!! I really enjoyed it!! Read More
(2)
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Rating: 4 stars
07/23/2018
The recipe's pretty good as written, but should really be thicker. Increase croutons, and add just enough broth to cover, adding more as needed to just keep it liquid. Also some Jamon serrano sauteed after the garlic. I live in Mexico, and have had this in restaurants, and that's how I've had it Read More
(2)
Rating: 5 stars
09/15/2018
I'm the writer of this recipe. I put this on several years ago and make it a lot. An easier way that I make it sometimes is to use a can (14 oz) of tomatoes--diced or whole. Obviously this increases the density of the soup. Nowadays I always make it in the slow cooker--on low for 8 hours. Just a couple of variations. Read More