Ajiaco Bogotano is Colombia’s comforting highland soup, combining chicken, several kinds of potato, corn, and fragrant guascas.
Simmer the chicken and aromatics first, add potatoes in stages so some dissolve into the broth, and serve the finished soup with its cool traditional garnishes.
Add firm potatoes before waxier varieties. The first potatoes should break down and thicken the soup while the later ones keep their shape.
Serving Suggestions
Serve with avocado, capers, heavy cream, and white rice. A squeeze of lime brightens the rich broth.
Recipe Notes
Ajiaco keeps for three days refrigerated. Store the avocado, cream, and capers separately and add them after reheating.
Colombian Ajiaco Bogotano
A hearty Colombian chicken and potato soup with corn, guascas, avocado, capers, and cream.
Ingredients
Equipment
Method
Simmer Chicken:
- Add the chicken, stock, onion, garlic, and salt to a stockpot. Bring to a simmer and cook until the chicken is tender.
- Remove the chicken, discard the skin and bones, shred the meat, and return it to the pot.
Add Potatoes and Corn:
- Add the russet potatoes, corn, and guascas. Simmer until the russets begin to dissolve into the broth.
- Add the yellow potatoes and continue cooking until tender but still holding their shape.
Serve:
- Ladle into bowls and serve with avocado, cream, capers, and white rice if desired.
Nutrition
Notes
- Guascas give the most traditional flavor and are available dried in Latin markets.
- Keep the soup at a gentle simmer so the chicken stays tender and the potatoes do not turn grainy.
