Garlic Soup

1. 1

   Preheat the oven to 325 degrees.

2. 2

   Heat the olive oil over a low flame in a soup pot and add the halved garlic cloves.

3. 3

   Cook slowly, stirring occasionally until oil is well flavored and garlic is mushy, but has no color, about 5 minutes.

4. 4

   Remove and discard the garlic.

5. 5

   Pour about half the oil over the diced bread in a bowl and toss well to coat.

6. 6

   Sprinkle well with salt and pepper and spread out on a cookie sheet.

7. 7

   Bake for 10 to 15 minutes, or until golden brown and crisp through, and set aside.

8. 8

   Pour the broth into the pot with the remaining garlic-infused oil and heat to simmering.

9. 9

   Lightly beat eggs again and, stirring constantly in a circular motion, add them to the broth.

10. 10

    Add epazote and simmer until eggs are set, about 3 more minutes.

11. 11

    Divide croutons among 6 warm soup bowls and ladle egg drop broth into each bowl.

12. 12

    Garnish with a squeeze of lime and drop the lime wedge in the bowl.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.