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A beautiful overhead shot of a table setting with a bowl of traditional Sopa de Ajo, showcasing its simple yet elegant presentation.

Mexican Garlic Soup (The Ultimate Sopa de Ajo Recipe)

This authentic Mexican Garlic Soup recipe, also known as Sopa de Ajo, is a comforting and deeply flavorful dish made with simple ingredients. Discover how to make this rustic classic with our easy step-by-step guide.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 heads garlic for roasting
  • 4 cloves garlic thinly sliced
  • 3 tablespoons olive oil plus more for drizzling
  • 3 cups crusty bread cut into 1-inch cubes, preferably day-old
  • 6 cups chicken broth or vegetable broth
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1 dried chile de árbol optional, for heat
  • 4 large eggs
  • 1/4 cup fresh cilantro chopped, for garnish
  • Salt and freshly ground black pepper to taste

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Knife
  • 1 Ladle

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Slice the tops off the 2 whole heads of garlic, exposing the cloves. Place on a piece of aluminum foil, drizzle with olive oil, and wrap tightly. Roast for 20-25 minutes, or until the cloves are soft and fragrant. Let cool slightly, then squeeze the roasted garlic paste out of the skins.
  2. In a large pot or Dutch oven, heat 3 tablespoons of olive oil over medium heat. Add the roasted garlic paste and the 4 thinly sliced fresh garlic cloves. Sauté for 1-2 minutes until fragrant. Add the bread cubes and toast, stirring frequently, until golden brown, about 5-7 minutes.
  3. Pour in the chicken broth and bring to a gentle boil. Stir in the smoked paprika, ground cumin, and the optional chile de árbol. Reduce the heat to low, cover, and let the soup simmer for 20 minutes.
  4. Taste the soup and season with salt and pepper as needed. Use a spoon to create 4 small wells in the soup. Gently crack one egg into each well. Cover the pot and cook for 4-5 minutes, until the egg whites are set but the yolks remain runny.
  5. To serve, carefully ladle the soup and an egg into each bowl. Garnish generously with fresh chopped cilantro and serve immediately.

Notes

For the best flavor, use a high-quality, flavorful chicken or vegetable broth as it forms the base of the soup.
Don't be afraid of the amount of garlic; roasting and simmering mellows its flavor significantly, making it sweet and nutty.
Stale, crusty bread is key to achieving the right texture, as it will soften but not completely dissolve in the broth.