Mexico's Humble Hero: Hearty Garlic & Pasilla Chile Soup (Sopa de Ajo)
Details
A soul-warming soup that proves simple ingredients make for a truly heroic dish.
Ingredients
Instructions
Toast the Chile and Bread
In a dry, hot skillet over medium heat, toast the dried pasilla chile for about 30-60 seconds per side until fragrant. Be careful not to burn it. Remove the chile and set it aside. In the same skillet, or in a large pot, add the olive oil. Once warm, add the bread cubes and toast them, stirring frequently, until golden brown and crispy. Remove the croutons and set aside.
Sauté the Garlic
In the same pot, add a little more olive oil if needed. Add the sliced garlic and cook over medium-low heat, stirring constantly, until fragrant and lightly golden. Do not let it brown or it will become bitter.
Simmer the Soup
Crumble the toasted pasilla chile into the pot with the garlic. Pour in the chicken or vegetable broth. Bring the soup to a boil, then reduce the heat to a gentle simmer. Let it cook for at least 20 minutes to allow the flavors to meld together beautifully. Season with salt and pepper to taste.
Poach the Eggs
You can poach the eggs directly in the simmering soup. Gently crack each egg into a small bowl and carefully slide it into the pot. Let them cook for 3-4 minutes, or until the whites are set but the yolks are still runny. Alternatively, you can whisk the eggs in a bowl and slowly drizzle them into the simmering soup while stirring to create delicate egg ribbons.
Serve
To serve, place a generous amount of the toasted bread croutons at the bottom of each bowl. Carefully ladle the hot soup and a poached egg into each bowl. Garnish with fresh cilantro or parsley if desired and serve immediately.
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