Sopa de Ajo

Name: Sopa de Ajo
Yield: serves 4
Ingredients: 6 cups water; 2 large heads garlic, cloves separated and peeled; 4 slices French or country bread; 1/4 cup fruity olive oil; Salt to taste; 1 ripe avocado, cut into 1/2-inch dice; 1 teaspoon dried Mexican oregano; 3 ounces Mexican queso fresco or feta cheese, crumbled; 1 ripe tomato, diced; 4 green onions, thinly sliced, green part only; 1/4 cup chopped fresh cilantro leaves, for garnish

December 9, 2011

There is a Mexican restaurant in my town that specializes in caldos, or Mexican broth-based soups like this sopa de ajo. Everyone goes there to get take-out caldo when they feel a cold or flu coming on, but most of the time, everyone goes there just because they like caldo!

Recipe notes

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