The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

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Sopa De Ajo
Sopa De Ajo
{Serving suggestion only*}
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This authentic Sopa de Ajo transforms humble ingredients into a Mexican masterpiece. Slowly caramelized garlic creates a surprisingly mellow base, while optional squash blossoms add seasonal elegance. The finishing touch—poached eggs floating in aromatic broth with melting cheese—makes this rustic soup both comforting and sophisticated. Perfect for showcasing Mexico's ability to elevate simple ingredients, this traditional recipe offers complex flavors with minimal effort.
No Jump Zone
Ingredients
2 garlic heads, cloves peeled and thinly sliced
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
1 large hoja santa leaf cut into strips or dried and crumbled, or 5 crushed fennel seeds
25 squash blossoms (if available)
8 cups chicken broth
1 de arbol chile
3 bay leaves

(continued in the next column ↗️)

1/8 teaspoon ground cumin
1/2 cup chopped parsley
Salt and freshly ground pepper
6 eggs (optional)
30 small slices of toasted French baguette
30 half-inch cubes of quesillo de Oaxaca or mozzarella cheese
1/2 cup grated Parmesan cheese
Directions
In a large soup pot, sauté the garlic slices slowly in butter and oil for 10 to 15 minutes, until golden.
Add the hoja santa leaf or fennel seeds; sauté 1 minute longer.
Add the squash blossoms (if available); sauté 1 minute more.
Pour in the chicken broth, chile, bay leaves and cumin; simmer for 30 minutes.
Add the parsley and salt and pepper to taste.
For the optional eggs, crack each open and carefully drop into the simmering liquid.
Poach until they are done to your liking.
In each of six wide, flat bowls, put 5 slices toasted bread and 5 cubes cheese.
Ladle the soup over the bread.
Add 1 poached egg per bowl, if you are using them.
Sprinkle with Parmesan and serve.
Servings\Yield
6 servings
Nutrition Facts
Nutrition Per Serving - Calories: 280; Total Fat: 16g (Saturated Fat: 6g); Cholesterol: 245mg; Sodium: 890mg; Total Carbohydrates: 20g (Dietary Fiber: 1g, Sugars: 2g); Protein: 16g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
🧑‍🍳 The Cook:  Carol Jancsi 🔑 Keywords: soups, Mexican, eggs, garlic
🗂️ Categories: 🌮 Mexican Food, 🥣 Soups & Stews
📚 Collections: From The Ferguson Family, Cooking With "Cow" (Carol Jancsi), The TFR Cookbook
Sopa De Ajo was added on February 01, 2009 and last updated on August 05, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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