andrejthechef
ColombiaSoupLunch

Colombian Ajiaco

Bogotá's famous chicken and potato soup, thickened by papa criolla and flavored with guascas. Served with capers, cream and avocado.

prep
25 min
cook
1 h 30 min
total
1 h 55 min
serves
6
level
medium
Colombian ajiaco soup with chicken, corn and potatoes, served with rice and avocado

Ajiaco is the soup of Bogotá: chicken, corn on the cob and three kinds of potato, simmered until the smallest ones dissolve and thicken the broth on their own.

Two things make it taste right. Guascas, a dried herb you can find at any Latin grocer or online, and papa criolla, the small yellow potatoes that melt into the soup. Everything else is patience.

Ajiaco sits at number 2 on our list of the top 20 famous Colombian foods.

method

  1. Put the chicken, spring onions, garlic and a good pinch of salt in a large pot with the water. Bring to a boil, skim, then simmer for 25 minutes until the chicken is cooked.

  2. Lift out the chicken and set it aside. Fish out the spring onions and discard them.

  3. Add the russet and red potatoes and the corn to the pot. Simmer for 20 minutes.

  4. Add the papa criolla and the guascas. Simmer for another 25 to 30 minutes, stirring now and then, until the criollas start to break down and the soup thickens.

  5. Shred the chicken and return it to the pot. Season with salt and pepper.

  6. Serve hot with cilantro on top. Pass capers, cream, avocado and rice at the table so everyone builds their own bowl.

chef's tips

  • Guascas is the flavor of ajiaco. There is no real substitute, so order it dried if your Latin grocer does not stock it.
  • Let the russets collapse completely. That starch is what gives the soup its body, no flour or cream needed.
  • Like most Colombian soups, it is even better the next day. Loosen it with a little water when reheating.