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Soup · Mexican

Sopa de Ajo Mexicana (Garlic Soup with Chile and Poached Egg)

30 min Serves 4 ~245 kcal/serving ~£5.50 (£1.38/serving) Dairy-freeGluten-freeKid-friendlyVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 8 garlic cloves
  • 4 large eggs
  • 1 tbsp ancho chilli paste
  • 900 ml vegetable stock
  • 2 tbsp olive oil
  • 4 corn tortillas

Nutrition (per serving)

Calories
245 kcal
Protein
11.4 g
Carbohydrate
15.3 g
of which sugars
1.5 g
Fat
14.7 g
of which saturates
3.2 g
Fibre
2.2 g
Salt
2.02 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Fry the garlic cloves gently in the olive oil for 4 minutes until golden but not browned.

  2. 2

    Stir in the ancho chilli paste and vegetable stock, then bring to a simmer for 10 minutes.

  3. 3

    Cut the corn tortillas into strips and fry in a separate dry pan until crisp.

  4. 4

    Crack the large eggs into the simmering broth and poach for 4-5 minutes until the whites are set.

  5. 5

    Ladle into bowls with an egg in each and top with the crisp tortilla strips.

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