Photo by Fernanda Alvarez

Sopa de Ajo (Garlic soup)

Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 6 servings
I highly recommend making the soup one day ahead! Its flavors will be tastier. You can also store and keep in the freezer for up to three weeks.

This might become one of your favorite soups, especially during those cold winter days. I know it may sound a bit odd to eat a "garlic soup" but trust me, you will be surprised at the taste of this traditional sopa de ajo from Mexico. The origin of this soup comes from Spain, the bravest country when it comes to garlic. The Mexican variation does not include egg, in addition to other minor details.

Don't worry; once you fully cook it, you won't have to deal with the garlicky aroma, and no, it will not give you garlic breath.

It's a great soup to keep in your freezer not just because it is delicious, but also because garlic is extremely good for your health. It's rich in vitamins such as C, B6,and antioxidants, and has a high potency to lower cholesterol levels and boost your metabolism. It's a delicious way to enjoy this rich superfood without having to compromise.


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  1. Melt butter in a large pot on medium-high heat. Add the onions, potatoes and garlic. Cover and cook, stirring occasionally, until potatoes are very soft and beginning to turn golden, about 30 minutes. Add the wine and let cook for 5 more minutes uncovered, stirring frequently until potatoes are golden brown. Remove from heat and puree with a hand mixer, or in batches in a blender or food processor.
  2. Add the broth, herbs, salt and pepper. Bring to a boil. Reduce the heat and simmer about 15 minutes.
  3. Remove from heat and puree in a blender or food processor. Strain the soup back into the pot.
  4. Add the sour cream and bring back to a boil.
  5. To serve, top with some cayenne pepper and fresh parsley.
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