This is a bit unusual in that you take the inside of the bread bowl, tear it up into big chunks, toss it with garlic oil and then toast it in the oven – then pour the rather simple chicken broth with green chiles and egg drop threads over your homemade croutons. The result? A rather thick, satisfying sort of stew. It doesn’t taste overly garlicy or spicy with chiles and you may not realize that there is actually bread in the soup as the bread absorbs the liquid and just blends in with the soup broth. This recipe is actually an adaptation of the Garlic Soup recipe from Susan Feniger and Mary Sue Milliken published in Cantina.
This doesn’t have to be made in a bread bowl; you can just tear up sourdough bread and otherwise make it the same way. But really …. I just love bread bowls, especially sourdough bread bowls.
This recipe also lends itself to variations. After I made this and ate a bread bowl of it myself for dinner, I took a rotisserie chicken and shredded it, then added 1/2 cup shredded chicken to about 1 cup of the soup (without croutons) and then poured it over the croutons in another bread bowl. Then I topped it with about 1/4 cup of shredded Colby Jack cheese and microwaved it for about 2 minutes. My son loved it. It’s really an ideal dish for a cold snowy day.
- 4 4-1/2 inch diameter sourdough bread boules (little round loaves) or about 4 cups sourdough bread torn into about 1 inch pieces (if you plan to serve this in regular bowls)
- 4 tbsp olive oil
- 8 large garlic cloves, peeled and sliced
- ½ tsp salt
- ½ tsp freshly ground pepper
- 4 14.5 oz cans chicken broth
- ¾ cup mild green chiles
- 3 eggs, lightly beaten
- 2 tbsp fresh chopped oregano leaves
- 3 limes (2 squeezed and 1 sliced in wedges for garnish)
- Preheat oven to 350 degrees.
- In a medium skillet, warm the olive oil over low heat and add the garlic slices. Cook until soft but not yet starting to brown, about 5 minutes. Remove and discard the garlic cloves.
- If you are serving the soup in bread bowls, take a knife and cut a cone out of the top of each boule. Then with your fingers, pull chunks of bread out of the inside of each leaving a wall of bread ¼ to ½ inch thick for each bread bowl. Also tear chunks off the inside bread on the cone you cut out. (You will end up with about 5 cups of torn bread and you will probably use only about 4 cups.)
- Place the torn bread pieces in a bowl and drizzle the garlic oil over them. Sprinkle with the salt and pepper and toss to thoroughly coat the bread with the oil. Spread the bread evenly into a shallow rectangular baking dish and back for 15 minutes or until golden brown and crisp. Remove and set aside.
- In the meantime, pour 1 can of chicken stock into a blender and add the green chiles. Pulse until mostly pureed but with some chunks of green chile remaining. Pour into a soup pot.
- Add the remaining 3 cans of chicken broth and heat over medium heat to bring to a simmer.
- Gradually pour the eggs in while stirring constantly, and continue stirring until eggs are set - about 3 minutes. Then add the oregano and the juice of 2 limes (about 4 tablespoons).
- Place about a cup of the toasted garlic bread pieces in each bowl or bread bowl and pour the soup over them.
- Garnish with a wedge of lime and serve. (See notes for variations...)
** Variations: I added ½ cup shredded rotisserie chicken per serving and topped with shredded Colby Jack cheese and microwaved it for 2 minutes. This was a big hit.