Sopa de Ajo con Flor de Calabaza / Garlic Soup with Squash Blossoms

Name: Sopa de Ajo con Flor de Calabaza / Garlic Soup with Squash Blossoms
Cuisine: European, American, Portuguese
Ingredients: 1 1/2 tablespoon 1½ tablespoons butter; 1 1/2 tablespoon 1½ tablespoons olive oil; 2 heads of garlic, cloves separated and thinly sliced; 16 fresh squash flowers, cleaned, with sepals, stems, and pistils removed; 2 medium hierba santa leaves, rib removed and cut into strips, or ½ bunch watercress with a nice shot of Pernod or anisette; 1 dried chile de árbol, or chile japonés; 1 bay leaf; 8 cup fresh chicken stock; Sea salt and black pepper to taste; 1 bolillo or other french bread, cut into 1/2 inch square chunks to make 2 cups croutons; 5 sprig flat-leaf parsley, stems removed and leaves finely chopped; ¼ pound quesillo or gouda cheese, cut into ½-inch chunks; 4 tablespoon freshly grated Parmesan cheese; 8 organic eggs (optional)

Instructions

Chicken soup is known as Jewish “penicillin,” and this soup has all the makings of a Mexican version. It includes enough garlic to kill all of the bacteria in your system, while the chile de árbol in the broth opens your sinuses and heats your chest. My addition of squash blossoms and the licorice-smelling hierba santa give it a distinctive Oaxacan flare. The optional poached egg creates a dish hardy enough for a cena (evening meal) although I’ve eaten it for breakfast many times.

Updated at: Tue, 24 Mar 2026 02:02:13 GMT