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 information
Yield
serves 4
Ingredients
Preparation
Step 1
Place the water and garlic in the slow cooker insert, cover, and cook on low for 6 to 8 hours, or until the garlic is quite tender.
Step 2
Add the bread to the broth and allow to soften for about 10 minutes, then purée the garlic and bread using a handheld immersion blender. Add the olive oil and salt to taste.
Step 3
To serve, place some of the avocado, oregano, cheese, tomato, and green onions in the bottom of each bowl, then ladle in the broth over the ingredients. Top each bowl with a sprinkle of cilantro.
Suggested Beverage
Step 4
I would enjoy a light-bodied white wine or possibly a light, fruity, young red wine with this soup.
