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Mexican garlic soup with dried chile, egg, and crispy tortilla strips in a clear broth. This healthy, protein-rich family soup is a traditional remedy with robust, warming flavors.
Slice the garlic cloves thinly and heat 2 tbsp olive oil in a medium pot over low; sauté garlic until golden but not browned—about 3–4 minutes.
Tear dried guajillo chile into strips, discarding seeds, and add them to the garlic; cook for 1 minute, stirring, until fragrant.
Pour in chicken broth and raise heat to medium-high; bring to a gentle simmer, then reduce to low and cook for 10 minutes to infuse flavors.
While broth simmers, cut corn tortillas into strips. In a separate skillet, heat remaining olive oil over medium heat and fry tortilla strips until crispy, then drain on paper towels.
Season soup with salt and black pepper. Crack eggs directly into simmering broth, poach for 3–4 minutes until whites are set but yolks are soft. Ladle soup into bowls, topping with crispy tortillas and chiles.
