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Ajiaco
Colombia
The soul food of Bogotá. The cold altitude of the capital makes this warming, thick soup the perfect dish.
Bogotá's signature soup — three varieties of potato simmered in chicken broth with guascas herb until thick and creamy. Served with cream, capers and avocado.
Prep
20 mins
Cook
60 mins
Difficulty
Easy
Calories
310 kcal
Serves
6
Calories are an estimate based on ingredients used
Ingredients
400gchicken thighs
300gpapa criolla yellow potatoes, diced
300gpapa pastusa waxy potatoes, diced
300gpapa sabanera or King Edward potatoes, diced
2 tbspdried guascas herb
1Lchicken stock
double cream, capers and avocadoto serve
Method
1
Simmer chicken in stock with all three potato varieties and guascas for 45 minutes.
2
Remove chicken and shred. Return to soup.
3
The papa criolla should have dissolved to thicken the broth.
4
Serve with cream, capers and avocado.
Chef's Tip
Three different potato varieties are essential — each provides different texture. Guascas herb is irreplaceable.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.