Description
A vibrant and soul-warming Mexican Garlic Soup that balances toasted garlic, savory smoked beef, and rustic crusty bread in a rich broth. This nourishing, flavor-packed dish comes together in just 30 minutes, making it the perfect comforting weeknight meal. Infused with smoky paprika and finished with a bright squeeze of lime and fresh cilantro, it is a healthy, halal-friendly, and aromatic bowl of pure comfort.
Ingredients
2 heads garlic, cloves peeled and thinly sliced
4 cups high-quality chicken or beef broth
2 tablespoons olive oil
1 teaspoon smoked paprika
4 slices rustic crusty bread, toasted and cubed
4 ounces smoked beef strips, finely chopped
2 large eggs (optional, for poaching)
Fresh cilantro and lime wedges for serving
Sea salt and cracked black pepper to taste
Instructions
Heat the olive oil in a large pot over medium heat.
Add sliced garlic and sauté for 2-3 minutes until light golden brown and fragrant.
Stir in the chopped smoked beef strips and cook for 3 minutes until edges crisp.
Add the cubed toasted bread and stir for 2 minutes to absorb the oils.
Pour in the broth and stir in the smoked paprika.
Bring to a gentle boil then reduce heat to low and simmer for 10 minutes.
If using, crack eggs into the simmering soup and poach for 3-4 minutes until whites are set.
Ladle into bowls and serve garnished with fresh cilantro and lime wedges.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. The bread will continue to absorb the broth over time, so you may need to add a splash of water when reheating. For a vegetarian version, substitute the smoked beef with smoked tofu or mushrooms.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 2g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 95mg