Juan's Sopa de Ajo y Nopalitos
Juan Jose Lozano of Leon, Mexico, shared this soup recipe at a cooking class I attended. Cooking makes the garlic mild, mellow, and soft. The cactus adds a slight tartness, and the swirls of egg add richness, while the broth and beer balance the whole for an intriguing and satisfying soup.
Juan added an unusual, hard-to-find sour cactus called xoconoxtle. I use bottled cactus packed in water for this soup. It's readily available in many supermarkets or Mexican food markets in the United States.
Juan’s Garlic and Cactus Soup
Juan’s Sopa de Ajo y Nopalitos
Juan Jose Lozano of Leon, Mexico, shared this soup recipe at a cooking class I attended. Cooking makes the garlic mild, mellow, and soft. The cactus adds a slight tartness, and the swirls of egg add richness, while the broth and beer balance the whole for an intriguing and satisfying soup.
Juan added an unusual, hard-to-find sour cactus called xoconoxtle. I use bottled cactus packed in water for this soup. It’s readily available in many supermarkets or Mexican food markets in the United States.
Equipment
- large saucepan
Ingredients
- Makes 4 to 6 servings
- 2 tablespoons unsalted butter
- 12 large garlic cloves very thinly sliced
- 4 cups chicken stock or canned fat-free reduced-sodium chicken broth
- ½ cup canned beef broth
- ½ cup beer any kind
- 1 cup rinsed water-packed jarred cactus strips nopalitos
- ½ teaspoon salt or to taste
- 2 large eggs
Instructions
- In a large saucepan, melt the butter over medium-low heat and cook the garlic, stirring, until fragrant but not brown, about 2 minutes.
- Add the remaining ingredients except the eggs.
- Raise the heat and bring the soup to a boil, then reduce heat to low, partially cover, and simmer until the garlic is soft, 8 to 10 minutes.
- In a small bowl beat the eggs until frothy.
- Bring soup to a boil over medium-high heat.
- Stir the soup briskly with a fork while pouring the eggs into the soup.
- Cook 1 minute.
Notes & Wine Advice
Serve hot.