Warm your soul with a bowl of incredibly flavorful and surprisingly easy **Mexican garlic soup Caldo de Ajo recipe**. This traditional soup elevates simple ingredients into a deeply satisfying and aromatic experience. Forget bland, this recipe is a hug in a bowl, perfect for a chilly evening or whenever you crave something comforting and delicious.
Why you’ll love this Caldo de Ajo
This isn’t your average garlic soup. Here’s why you’ll fall in love with this Caldo de Ajo:
- Incredibly Flavorful: Roasting the garlic mellows its harshness, bringing out a sweet, nutty flavor that forms the base of the soup.
- Quick and Easy: Ready in just 35 minutes, this soup is perfect for busy weeknights.
- Comforting and Satisfying: The creamy broth, crispy tortilla strips, and salty queso fresco create a textural and flavor explosion.
- Customizable: Easily adapted to vegetarian or vegan diets.
- Authentic Taste: The addition of epazote (optional) provides a unique, traditional Mexican flavor. For another comforting recipe, consider trying these Greek chicken flatbreads.
Ingredients & Substitutions
Here’s what you’ll need to make this delicious Caldo de Ajo:
- Garlic: The star of the show! Use fresh garlic cloves for the best flavor.
- Olive Oil: Used for roasting the garlic and sautéing the onion.
- Onion: Adds depth and sweetness to the soup.
- Chicken Broth: Provides a rich and savory base. For a vegetarian option, substitute with vegetable broth.
- Smoked Paprika: Adds a smoky depth of flavor.
- Dried Epazote (Optional): A traditional Mexican herb with a unique flavor. If you can’t find it, you can omit it without significantly impacting the overall taste.
- Salt and Pepper: To taste.
- Corn Tortillas: Cut into strips and fried for a crispy topping.
- Vegetable Oil: For frying the tortilla strips.
- Queso Fresco: A fresh, crumbly Mexican cheese. For a vegan option, substitute with a plant-based cheese alternative.
- Chili Oil (Optional): For a touch of heat.
How to make Mexican garlic soup Caldo de Ajo recipe
Follow these simple steps to create a restaurant-quality Mexican garlic soup in your own kitchen:
- Roast the Garlic: Preheat oven to 400°F (200°C). Toss garlic cloves with 1 tablespoon olive oil and roast for 20 minutes, or until soft and golden. Let cool slightly.
- Fry the Tortilla Strips: While garlic roasts, heat vegetable oil in a small skillet over medium-high heat. Fry tortilla strips until golden brown and crispy. Drain on paper towels. Season with salt.
- Sauté the Onion: In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Add Garlic and Broth: Add roasted garlic to the pot and mash with a fork or potato masher. Cook for 1 minute, stirring constantly. Pour in chicken broth and stir in smoked paprika and epazote (if using). Bring to a simmer.
- Simmer and Season: Season with salt and pepper to taste. Simmer for 10 minutes to allow flavors to meld.
- Serve: Ladle soup into bowls. Top with crispy tortilla strips, crumbled queso fresco, and a drizzle of chili oil (if using).
Tips for Success
Here are a few tips to ensure your Caldo de Ajo is perfect every time:
- Don’t skip roasting the garlic! This step is crucial for mellowing the garlic flavor and bringing out its sweetness.
- Use good quality chicken broth. The broth is the base of the soup, so choose a broth with a rich, savory flavor.
- Adjust the seasoning to your liking. Taste the soup as it simmers and add more salt, pepper, or smoked paprika as needed.
- Fry the tortilla strips just before serving. This will ensure they stay crispy.
- For crispy garlic flavor, broccoli with garlic sauce is also a great choice.
Serving Suggestions
This Caldo de Ajo is delicious on its own, but here are a few ways to elevate it:
- Serve with a side of warm crusty bread for dipping.
- Add a squeeze of fresh lime juice for extra brightness.
- Garnish with chopped cilantro or avocado.
- Serve as a starter to a larger Mexican meal.
Storage & Reheating
Storage: Leftover Caldo de Ajo can be stored in an airtight container in the refrigerator for up to 3 days. Store the tortilla strips separately to prevent them from becoming soggy.
Reheating: Reheat the soup gently in a saucepan over medium heat, or in the microwave. Add fresh tortilla strips, queso fresco, and chili oil before serving.
FAQ
Can I make this soup ahead of time?
Yes, you can make the soup a day or two in advance. The flavors will actually meld together even more. Just store it in the refrigerator and reheat before serving. Add the tortilla strips and toppings right before serving to maintain their texture.
Can I freeze this soup?
While you can freeze the soup, the texture may change slightly upon thawing. It’s best enjoyed fresh. If you do freeze it, let it thaw completely in the refrigerator before reheating.
Where can I find epazote?
Epazote can often be found in Latin American grocery stores or online. If you can’t find it, you can omit it or substitute with a small amount of oregano or marjoram.
This **Mexican garlic soup Caldo de Ajo recipe** is a guaranteed crowd-pleaser. So gather your ingredients, follow these simple steps, and get ready to enjoy a bowl of pure comfort.
Creamy, Comforting Caldo de Ajo: Mexican Garlic Soup in 35 Minutes
Warm your soul with this incredibly flavorful and surprisingly easy Caldo de Ajo, a traditional Mexican garlic soup. This recipe elevates simple ingredients into a deeply satisfying and aromatic experience. Roasted garlic forms the heart of this soup, offering a mellow, sweet flavor rather than a sharp bite. We’ll build on that foundation with rich chicken broth, a touch of smoky paprika, and a hint of epazote for an authentic taste. Top it all off with crispy tortilla strips, crumbled queso fresco, and a drizzle of chili oil for added texture and a delightful kick. Perfect for a chilly evening or whenever you crave a bowl of pure comfort. This Caldo de Ajo recipe is naturally gluten-free and can be easily adapted to be vegetarian or vegan. Learn how to make restaurant-quality Mexican garlic soup at home with this simple and delicious recipe that is sure to impress your friends and family!
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 8 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cups chicken broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried epazote (optional)
- Salt and pepper to taste
- 4 corn tortillas, cut into strips
- 1/4 cup vegetable oil (for frying tortillas)
- 1/4 cup queso fresco, crumbled
- Chili oil, for drizzling (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss garlic cloves with 1 tablespoon olive oil and roast for 20 minutes, or until soft and golden. Let cool slightly.
- While garlic roasts, heat vegetable oil in a small skillet over medium-high heat. Fry tortilla strips until golden brown and crispy. Drain on paper towels. Season with salt.
- In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Add roasted garlic to the pot and mash with a fork or potato masher. Cook for 1 minute, stirring constantly.
- Pour in chicken broth and stir in smoked paprika and epazote (if using). Bring to a simmer.
- Season with salt and pepper to taste. Simmer for 10 minutes to allow flavors to meld.
- Ladle soup into bowls. Top with crispy tortilla strips, crumbled queso fresco, and a drizzle of chili oil (if using).
Notes
For a vegetarian version, substitute vegetable broth for chicken broth. To make it vegan, omit the queso fresco or substitute with a plant-based cheese. Add a squeeze of lime juice for extra brightness. For a spicier soup, add a pinch of cayenne pepper or a few drops of hot sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg