Entree: Mexico – Bajio Mexico — Zacatecas – Sopa de Ajo Zacatecana (Zacatecas Garlic Soup)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 10 min

Total 50 min

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 8–10 cloves garlic, thinly sliced (approx. 40–50 g)
- 1 medium white onion, finely chopped (about 1 cup / 150 g)
- 2 guajillo chiles, stems and seeds removed (rehydrated) (about 10–12 g dried)
- 6 cups (1.4 L) low-sodium chicken broth (homemade preferred)
- 8 oz (225 g) day-old bolillo or telera bread, torn into 1-inch (2.5 cm) pieces
- 8 oz (225 g) cooked shredded chicken (about 1 1/2 cups) — provides extra protein for a main course
- 4 large eggs, approx. 200 g total
- 1 bay leaf
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 to 1 1/2 tsp (6–8 g) kosher salt, to taste
- 1 tbsp (15 ml) white vinegar or freshly squeezed lime juice
- 2 tbsp (8 g) fresh cilantro, chopped (for garnish)
- 1 pinch crushed chile de arbol flakes (optional, for finishing)
- Lime wedges (optional, for serving)

Instructions

Short Description:
Hearty garlic-and-bread soup from Zacatecas with a rich, spiced chicken broth, toasted bolillo, shredded chicken for body, and a poached egg on each bowl to finish.

Regional Notes:
This Zacatecas version emphasizes a robust garlic-forward broth built on chicken stock and local spices (guajillo chile, Mexican oregano, cumin) and uses day-old bolillo bread to thicken and add texture. Individual bowls are finished with a poached egg, following the regional custom that makes the soup a sustaining main course.

1. Rehydrate the guajillo chiles: place chiles in a small bowl, cover with hot water and soak 10–15 minutes until softened. Drain, discard stems and seeds, and mash or blend with 2 tbsp (30 ml) of the warm chicken broth to a coarse paste; set aside.
2. In a large Dutch oven or heavy pot over medium heat, warm the vegetable oil. Add the sliced garlic and cook, stirring constantly, until deep golden and fragrant but not burned, 1–2 minutes. Remove half the garlic with a slotted spoon and set aside for garnish.
3. Add the chopped onion to the pot and cook until softened and translucent, 3–4 minutes. Stir in the cumin and Mexican oregano and cook 30 seconds to bloom the spices.
4. Add the guajillo paste to the pot and cook 1 minute, then pour in the remaining chicken broth. Add the bay leaf, shredded chicken, and torn bolillo pieces. Bring to a gentle simmer and cook 8–12 minutes, stirring occasionally, until the bread has softened and begun to thicken the broth into a rich, slightly velvety texture.
5. Taste and season with salt, black pepper, and the white vinegar (or lime juice). Adjust acidity and salt to brighten the flavors.
6. Poach the eggs: create gentle simmering pockets in the soup and crack each egg carefully into the broth (or use a separate wide pan of simmering water with a splash of vinegar and poach eggs 3–4 minutes for set whites and runny yolks). If poaching directly in the soup, simmer gently until whites are set but yolks remain soft, about 3–4 minutes.
7. To serve, ladle soup into warmed bowls so each gets generous shredded chicken and pieces of soaked bread. Place one poached egg in the center of each bowl (or distribute poached eggs if using separate poaching). Spoon reserved toasted garlic over each, sprinkle chopped cilantro, and add a pinch of chile de arbol flakes if using.
8. Serve immediately with lime wedges on the side. Stir the egg into the soup before eating to enrich the broth.