Garlic Soup (Sopa de Ajo)

Making garlic soup is about as close to comfort food as it gets for me. I have always used it for medicinal purposes as well as a very yummy meal. Just add crusty bread and you have heaven.

I love soup’s versatility and lack of fussiness. There really isn’t a recipe. Sometimes it’s an “empty out the refrigerator” soup before going Sunday shopping. Of course that means you have to have a supply of vegetables needing to be eaten. Carrots are a staple.

For medicinal purposes, I use an entire bulb of garlic. Anywhere between a clove and a fist-full will work. The soup can be made on the stove, in a slow cooker or, my favorite, the Instant pot. However you choose, the intense aroma will fill your house and possibly the entire neighborhood.

The soup base can be made from liquid from having steamed vegetables, canned tomatoes, a purchased vegetable cube, or meat if you prefer. Chicken soup is a time honored cure for what ails you. I prefer a vegetable soup.

If you don’t mind the heat, add an inch of pealed chopped ginger and/or a piece of fresh pepper. I leave the pepper whole so it can be scooped out and not surprise anyone with a mouthful of fire. Living in Mexico, the shop owners laugh when we buy one Serrano pepper. Compared to the locals, we are wusses when it comes to our heat tolerance.

I don’t guarantee that garlic soup can cure Covid, but it sure couldn’t hurt. There has been quite a bit of research to prove its benefit in fighting colds, lowering blood pressure, improving high cholesterol and a myriad of other health challenges. Have fun and do report back your experience.

DOS TORTAS

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