Reader's Letters: food

Garlic Soup

Eat enough of this Mexican favorite and it will protect you from stomach troubles, mosquitoes and unwanted company.
  • Peeled garlic cloves, 1 cup!
  • 1 or 2 tomatoes, chopped
  • 2 tbsp butter or oil
  • 1/4 onion, minced (optional)
  • 1 liter of light stock: chicken or vegetable, or water
  • 2 bolillos (large buns of french style bread)
  • Sauté the whole, peeled cloves of garlic over low heat with the onion until tender. The garlic should be cooked but not brown.

    Add the tomato and liquid. Simmer for ten minutes.

    While the soup cooks, slice the bolillos (regular bread can be used) and toast them well. Cut the toast into bite sized pieces and float them on the soup when it is served.

    Traditionally, a raw egg is broken into each bowl of hot soup as it is served. We prefer it without the egg.

    From The People's Guide to Mexico
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    ©1972-2000 by Carl Franz & Lorena Havens
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