Mexican garlic soup (sopa de ajo)

Put coarsely chopped garlic in olive oil over medium-low heat, kept low so only small mineral-water bubbles rise; cook about half an hour until the color of light brown sugar, without rushing.

Strain the garlic from the oil.

Add the garlic to warm chicken broth and simmer about 30 minutes, partially covered.

Put sliced chipotle, chopped green onion, tomato, diced avocado and cubed queso fresco into each bowl.

Beat the eggs into the broth just before ladling it over the garnishes.