Mexican-style sweet roasted garlic soup (Sopa de ajo, estilo Mexicano) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 120) by Rick Bayless

  • green onions
  • avocados
  • canned chipotle chiles in adobo sauce
  • garlic
  • tomatoes
  • chicken broth
  • bread
  • queso fresco
  • EYB Comments

    Can substitute farmer's cheese for queso fresco. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute farmer's cheese for queso fresco. See recipe for variations.

  • thekitchenchronicles on February 05, 2015

    I adore this soup - it's super simple to make, it's flexible depending on what you have on hand, and the garlic croutons are to die for. I'm not generally a big soup eater because I find it boring but this is a definite exception. Review here:

  • Rutabaga on January 03, 2015

    This is an incredibly versatile soup base. I made the recipe through step two (basically roasting the garlic in olive oil, then cooking it in chicken stock), then added leftover shredded tomatillo chicken and chopped roasted poblano peppers. I left out the eggs and didn't make the croutons. Just the stock with the garlic was deeply infused with its sweet, mellow essence. Add any veggies, meat, or fresh topping according to season, and you'll have a wonderful light meal. Plus, you'll have extra garlic oil to use.

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