Sopa de Ajo Mexicana

Place the Dried Guajillo Chiles in a small bowl and cover with hot water. Let them rehydrate for 15-20 minutes until softened. Drain and set aside.

In a large pot or Dutch oven, heat the Olive Oil over medium heat. Add the sliced Garlic and sauté gently until fragrant and lightly golden, about 3-5 minutes. Do not let the Garlic brown too much.

Add the Stale Bolillo Bread cubes to the pot with the Garlic and continue to sauté, stirring frequently, until the bread is lightly toasted and golden brown, about 5-7 minutes.