Sopa de Ajo


  • 1 cup olive oil
  • 2 large head of garlic, cloves peeled, chopped into rough 1/8" pieces
  • 10 cups chicken stock, homemade
  • 8 slices good bread, crusts removed
  • 2 ripe avocado, peeled, pitted and cut into 1/2" dice
  • 6 ounces Mexican queso fresco, cut into 1/2" cubes
  • 2 large ripe tomatoes, cut into small dice
  • 8 green onions, lightly brushed with o/o, grilled, chopped
  • 2 large eggs, lightly beaten
  • 8 canned chiptles en adobo, seeded and thinly sliced


  • Heat the o/o in a small heavy pot over medium low. Add the garlic and cook, stirring frequently, until very soft and golden, 15-20 minutes, simmering the whole time. The garlic should be soft, almost gooey, not browned and crisp at the end.
  • Set a strainer over a small bowl and pour in the oil and garlic. Transfer the garlic into a medium size soup pot and stir in the stock. Partially cover and simmer over medium heat 30 minutes. (Set the garlic oil aside; you'll need more for this recipe but save the rest for viniagrettes and other in the frig).
  • Turn on the oven to 325F. While the soup is simmering, cut the bread into 1/2 inch cubes and toast on a baking sheet in the oven until thoroughly dry but not brown, about 20 minutes. Drizzle with about 6 tablespoons of the garlic oil, toss to thoroughly coat and return to the oven for 5 minutes more, until the croutons are nicely golden.
  • When the soup is ready, taste and season with salt. Divide the avocado, fresh cheese and optional tomato and green onions among warm soup bowls. A coupel of minutes before serving, remove the soup from the heat, let stand 30 seconds to cool a bit, stir in the eggs with a spoon (they give the stock body and creaminess), then ladle into the bowls. Top each portion with croutons and a few strips of chipotle and carrry directly to the table.


  • SOURCE: Rick Bayless