castaway$
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Garlic Soup
Does anyone know how to make the garlic soup they serve at Equipales (spelling?) in Mulege. It always seems to taste good to me, but then again I'm
usually drinking Margaritas.
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Bajagypsy
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Oh yes, that would be a wonderful to know how to make that soup. It has been -37 here for the past week, and we could use some yummy mexican soup!
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bearbait1
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Bajagypsy, you southerners are stealing all the cold. It has been up around freezing the last week here in North Pole and we need our cold weather
back.
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Paula
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I've never had the soup at Equipales, but I have two recipes. I've never made either of them, but I'm sure any soup made of bread, garlic, and olive
oil must be good!
Heat 2 Tbs olive oil in a large sauce pan, add 30 cloves of garlic, and saute about 8 minutes, until golden brown. Saving the oil, remove the garlic
to a blender, add 1/4 cup of water, and puree. Brown 3/4 cup of dry bread crumbs in the oil, then add the garlic and 6 cups of chicken stock.
Simmer, covered, for 15 minutes. Beat 2 eggs in a small bowl. Bring the soup to a boil, and add the eggs in a stream, stirring constantly with a
fork. Cook 3 minutes more.
The other recipe is Cuban, and is for 1 serving. It can be multiplied to make the amount you want:
Press 5 unpeeled garlic cloves with a fork to soften them. Fry the garlic in 1 Tbs olive oil in a skillet until nicely browned, but not burned.
Remove from heat. Put i cup of chicken stock in a sauce pan, and bring to boil. Remove the garic from the oil, and put it in the boiling stock.
Remove from heat, and set aside to steep for a few minutes. Fry 3 sices of Cuban or French bread in the oil from the garlic, and strain the stock
into the frying pan. Discard the garlic. Lower heat and simmer about 5 minutes. For a richer soup, stir a beaten egg in just before serving. Or
you can poach an egg in teh simmering soup.
Sounds good for a rainy day, and we sure are having one in Loreto!
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bajajudy
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I googled garlic soup and came up with many recipes. One called Mexican Garlic Soup called for a poached egg in each bowl. Is that they way they
make it in Mulege?
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elizabeth
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Paula, your Cuban recipe is somewhat similar to the "Sopa de Ajo y Migas" in Diana Kennedy's "The Essential Cuisines of Mexico" and attributed to
Señora María Elena Lara of Hidalgo, except with lots less garlic.
6 thick slices of french type bread, preferably sourdough
1/2 cup (approximately) of vegetable oil
4 garlic cloves sliced
6 cups strong chicken broth
2 large eggs
2 large sprigs of epazote
Salt to taste
Veins from 3 Pasilla chiles, lightly toasted
Preheat the oven to 300 degrees
Place the bread slices on a baking sheet in one layer and bake until they are crisp on the outside but not dried all the through - about 30 minutes.
Heat a little of the oil in a heavy pan and fry the bread on both sides until very crisp and golden brown, adding more oil as necessary. Drain on
paper toweling and set aside to keep warm. Add or make up to 1 tablespoon of oil in the pan, and cook, rather than fry, the garlic over a low heat so
that it flavors the oil. Remove the garlic and discard. Pour a little of the broth into the pan, swirl it around, and add to the rest of the broth.
Heat the broth to a simmer. Beat the eggs lightly with a teaspoon of oil and stirring constantly in a circular motion, add to the broth. Add the
epazote and simmer until the eggs are set. Adjust the seasoning, then add the fried bread and simmer for half a minute, no longer. Serve in deep
soup bowls, with a piece of bread in each bowl, and top with chile veins.
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Slowmad
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Paula's first recipe sounds close to what they serve in the bars in San Sebastian, Spain. They just crack an egg in and let it poach, though.
The only requirement for love or chorizo is confidence.
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Paula
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The Cuban recipe is from "A Taste of Old Cuba", family recipes of Maria Josefa Lluria de O'Higgins. She has also a recipe for Migas de Gato (the
cat's crumbs) that stems from the Cuban war for independence from Spain, when not even a crumb was wasted, much like Cuba today. This soup is just
garlic, oil, dry bread, water and salt.
The first recipe is from Guanjuato, and publlished in "Mexico the Beautiful Cookbook. Lots of intriguing soups in this book!
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capt. mike
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yeah, i have eaten Francisco's sopa ajo many times and it is killer!!
formerly Ordained in Rev. Ewing\'s Church by Mail - busted on tax fraud.......
Now joined L. Ron Hoover\'s church of Appliantology
\"Remember there is a big difference between kneeling down and bending over....\"
www.facebook.com/michael.l.goering |
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Bajagypsy
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Yummy Yummy just made a pot of yummy garlic soup!!! IT is exactly what this freezing gypsy needed.
We made the first recipe, and boy oh boy it was good. Just needed a cold Pacifico to go with it.
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Paula
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Gypsy, I'm inspired, I'm gonna try it myself! Perfect for the weather here today.
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DianaT
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After eating very simple Sopa de Ajo in Southern Mexico, this is the very simple way we make it.
Chop one large bulb of garlic---don't press, crop and brown in olive oil until nice and brown
Chicken stock---much as you want. If lazy, we use canned, if not, we make fresh and leave a little of the chicken in it. Or, we make chicken stock
the way a Chinese Restaurant owner taught us---use Turkey Wings.
Heat the broth, put in the garlic and squeeze a couple of fresh limes into the broth---salt and pepper to tast.
When heated, gently stir in a few well beaten eggs---cook lightly
Serve with chopped cilantro
Simple, great, and wonderful for a cold. Oh, sometimes we add mushrooms just for a change.
In Southern Mexico they often serve the broth with the raw egg on top and it is stired in before you eat it.
Diane
On Edit---some of the receipes call for discarding the garlic after cooking---can't imagine doing that. When it is chunky and browned, it is really
good---then again we love backed garlic cloves
[Edited on 12-1-2007 by jdtrotter]
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amir
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Ooooh!!!
I was just going to read one more thread tonight and then go to sleep. It's late!
But now I'm soooo hungry for garlic soup...
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oladulce
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Garlic soup
I learned of the vasodilatory effects of garlic after a co-worker had been taking garlic caps as a natural remedy for high blood pressure. One day we
heard a loud thud and found her flat on the floor.
She was starting to come around by the time we got to her and we explained that she must have passed out.
"That **** must really work!" said this former nun who had given up convent life to become a nurse.
I don't have a soup recipe, but I'd suggest if you're going to mix garlic, and hot steamy soup, along with a few potent Margies, you'll want to change
positions slowly. You pop up out of your chair too fast after that combination and all the blood will drop to your feet and you'll wind up with sand
in your teeth. 
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docsmom
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Chicken stock---much as you want. If lazy, we use canned, if not, we make fresh and leave a little of the chicken in it. Or, we make chicken stock the
way a Chinese Restaurant owner taught us---use Turkey Wings.
Diane, love ya doll. I too make chicken recipes with turkey. 
Docsdad is continually correcting me when I make chicken..... with turkey, but he happily eats the food!
I was just so happy to hear that you too find the chix and the turks interchangible.
Tonight we're having Chili made with tri-tip and docsdad has it on the stove already. Tomorrow I think we'll try the garlic soup.
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Bajagypsy
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I forgot to mention, that early this year my mom had pneumonia, I made her a pot of garlic soup, and she ate some everyday. She said it makes her
feel better.
Mentioning this as my youngest is very sick (bronchitis), and he requested a pot of garlic soup. He says it makes him feel better.
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Keri
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If you get a chance and are in San Felipe
try the cream of garlic soup at the red lobster. I think it is hacienda something now. Fabulous!!!!!!!!!! There is a place in Ensenada that makes
cream of garlic soup that is good also. As soon as I remember the name I'll post it. k Ok I looked it up it's La Vendimia. Google it they have a
website with a menu. k
[Edited on 3-31-2008 by Keri]
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bill erhardt
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I think that the cook at Equipales came there from El Patron's and brought the recipe with him. I tried a number of times to coax the recipe out of
Yolanda at El Patron's, to no avail.
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DENNIS
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Man....That stuff sounds really tastey. I think I'll add some noodles to mine.
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