Mexican Egg Drop Soup {Sopa de Huevo y Ajo}

The temperature plummets and Mexican food is what I crave.  Soup is a perfectly simple way to enjoy the vibrant flavours of Mexico.  Although there is not a Mexican restaurant (that I know of) within 100 miles of where I live now, I still have my own cocina in which I can whip up fresh Tex Mex (like this soup, fresh tortillas, or taquitos) any day.  So while the snow falls and the bitter arctic wind blasts across the frozen plains, my mouth at least can travel south and warm up with some steaming sopa that’s ready in less than 30 minutes.  Join me on the trip?

Mexican Egg Drop Soup

What’s great about this version is that the heat can be adjusted to even the mildest of tastes.  My family prefers things on the mild side, so the chili powder was just right for younger palates.  However, I turned up the heat in my bowl of soup by adding a little chili garlic sauce (often called Siracha).  Everyone loved this simple, comforting soup, and I will certainly be making more soon.

Mexican Egg Drop Soup

Recipe for Mexican Egg Drop Soup {Sopa de Huevo y Ajo}

Adapted from Karen Hurst Graber


  • 1 bulb of garlic, cloves peeled and thinly sliced
  • 1 tablespoon olive oil
  • 2 Roma tomatoes, peeled and pureed or finely diced
  • 4 eggs, lightly beaten
  • 4 cups chicken or vegetable broth
  • 1/4 teaspoon (or more to taste) chili powder
  • sea salt to taste
  • 2 to 3 spring onions, diced
  • chili garlic sauce (Siracha or equivalent, not sweet), optional, for servingChili Sauce


  1. Heat broth to boiling and add tomatoes.  Turn down to simmer.
  2. Meanwhile, saute the garlic in oil until fragrant, about 3 minutes.
  3. Add sauteed garlic to broth.  Next, slowly pour beaten eggs into hot broth while swirling the broth with a fork or spoon to feather the eggs into strands.  Add in half of the green onion.  Add sea salt to taste. Keep soup very warm until ready to serve.
  4. When ready to serve, ladle soup into bowls and sprinkle with remaining green onions.  Optional: Serve with chili garlic sauce for each person to add according to taste.

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15 comments on “Mexican Egg Drop Soup {Sopa de Huevo y Ajo}

  1. Cannot wait to try this! Thank you!

  2. HERE WE GO! I’m giving it a whirl! I got some cilantro and avocado to top ‘er with! :-D

  3. I have never tried making egg drop soup. You Mexican egg drop soup sounds really good. I pinned it!
    Thank you so much for stopping by and linking up with Saturday Dishes.

    Diane Roark

  4. I love the egg drop soup I’ve had at Chinese restaurants, but would never have thought to give it a Mexican spin off! How fun and inventive!
    Thanks for linking up at Saturday Dishes on Coffee With Us 3- pinning!

  5. I grew up with Chinese egg drop soup, I never realised that other cuisines had egg drop soups too. This reminds me of a combination of tom yum soup and egg drop soup and I like the idea of adjusting each bowl to personal taste.

  6. […] version pairs well with several cuisines, including (but not limited to) Mexican and Indian.   Mexican Egg Drop Soup, basic lentil soup, Chicken Enchilada Rice Bowls, and Mango Chicken Curry would all be harmonious […]

  7. OMG! My husband is going to be so excited I found this!! Thank you! Your photography is muy benita!

  8. You could even add sliced fresh jalapenos for flavor and color. This is a great idea.

    Linda @ Tumbleweed Contessa

  9. Yum! This looks so tasty and comforting! Thanks so much for sharing with us at the Merry Monday link party! Hope to see your post next week!

  10. […] drop soup is one of my favourite soups, and Julia over at Swirls and Spice went and kicked it up a notch with this Mexican Egg Drop Soup. Talk about being on your soup game! […]

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