San Gabriel Chilac, the southern Puebla town known for hand-embroidered blouses and dresses, is a garlic-growing region providing this indispensable culinary ingredient to much of the area, where this soup is served with the piquant addition of
2 roma tomatoes, roasted and peeled 1 quart hot chicken stock 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley Crushed dried arbol chile (optional)
Break each egg into a dish and slide into the boiling broth. When the eggs are poached, place each in a serving bowl with the soup, baguette rounds, a sprinkling of cheese, parsley and crushed chile if desired. Alternatively, the eggs may be beaten together in a bowl and stirred into the boiling broth as for egg drop soup. Serves 4.