Meta Description: Master the ultimate authentic bogota ajiaco soup recipe! This guide shows you how to make ajiaco at home with its signature three potato ajiaco blend, the secret guascas herb substitute, and perfect ajiaco toppings and sides.
🇨🇴 The Ultimate Authentic Bogotá Ajiaco Soup Recipe: A Taste of the High Andes
In the highlands of Colombia, specifically in the bustling, beautiful city of Bogotá, there is one dish that reigns supreme: Ajiaco Santafereño, or simply, Ajiaco Soup. It’s more than just a soup; it’s a culinary institution, a comforting ritual, and a hearty hug against the often cool, damp climate of the Andes mountains.
I remember my first bowl of Ajiaco. It was served with all the essential accompaniments piled high—capers, avocado, and a generous dollop of cream—but what struck me most was the texture. It was thick, velvety, and deeply savory, not from a flour or cornstarch slurry, but from the magic of slow-cooked potatoes. It felt like a true classic colombian comfort food, warming me from the inside out and instantly making me feel at home.
If you’re ready to graduate from simple chicken noodle soup, you need this authentic bogota ajiaco soup recipe. It looks like a complex meal, but the key technique is surprisingly easy: simmer the right combination of potatoes until they melt into the broth, creating that signature, naturally thickened texture. We’ll show you the secrets, including the irreplaceable guascas herb substitute, and give you the confidence to truly master how to make ajiaco at home. This is the only recipe you’ll ever need for a true creamy chicken and potato soup.
🥔 The Triple Threat: Secrets to the Perfect Ajiaco Texture
The magic of Ajiaco Soup is its texture. Unlike other soups, Ajiaco is not creamy because of added dairy, but because the starch from three distinct types of potatoes melts into the broth. This is the secret to the three potato ajiaco blend.
1. Papa Sabanera (Russet/Starchy Potato): The Melter
This type of potato breaks down completely during the long simmer, effectively thickening the soup naturally. It’s the workhorse that turns the chicken broth into a rich, velvety base.
2. Papa Pastusa (Yukon Gold/All-Purpose Potato): The Partial Melter
These potatoes provide some thickening power while retaining a bit of their shape, offering a soft, starchy texture to the final spoonful.
3. Papa Criolla (Small Yellow Potato): The Keeper
These small, slightly waxy yellow potatoes are usually added later. They largely hold their shape, giving you distinct, tender chunks of potato in your final, thick soup.
The Guascas Herb: The Essential Flavor
Ajiaco’s unmistakable, earthy flavor comes from one herb: guascas. This small, leafy herb is difficult to find outside of Andean countries, but it is essential. We will provide the best-known guascas herb substitute so you can achieve that authentic taste!
✅ Ingredients for Authentic Ajiaco Soup
This recipe yields 6-8 very generous servings.
The Soup Base
- 2 lbs bone-in, skin-on chicken breasts or a whole chicken (cut into pieces)
- 1 large white onion, roughly chopped
- 4 cloves garlic, crushed
- 8 cups chicken broth or water
- 1 sprig cilantro
The Three Potato Ajiaco
- 2 lbs Russet potatoes (starchy), peeled and sliced thinly
- 1 lb Yukon Gold potatoes (all-purpose), peeled and diced
- 1 lb Papa Criolla (small yellow potatoes), whole or halved (or substitute with small new potatoes)
The Key Flavor
- $1/2$ cup fresh guascas leaves, loosely packed (or use $1/4$ cup dried guascas herb substitute)
- 1 large ear of corn, cut into 6-8 thick slices
Ajiaco Toppings and Sides
- 1 cup heavy cream (for garnish)
- $1/2$ cup capers (for garnish)
- 2 ripe avocados, sliced
- Salt and pepper to taste
⏰ Prep Time & Cook Time Summary
| Component | Prep Time | Cook Time |
| Chicken & Veggies | 15 mins (Chop) | 0 mins |
| Simmer Base | 5 mins | 45 mins |
| Potato Thickening | 2 mins | 45 mins |
| Finish Soup | 5 mins | 15 mins |
| Total Time | ~27 mins | ~105 mins (Active/Passive) |
🔪 Step-by-Step Ajiaco Cooking Instructions
Mastering how to make ajiaco at home is all about the low, slow simmer.
1. Cooking the Chicken and Broth
- Start Broth: In a large pot or Dutch oven, combine the chicken pieces, white onion, crushed garlic, and cilantro sprig. Add the 8 cups of chicken broth and bring to a boil.
- Simmer: Reduce the heat to low, cover, and let the chicken simmer for 30-45 minutes, or until the chicken is cooked through and tender.
- Remove Chicken: Remove the chicken pieces from the broth and set them aside to cool. Strain the broth through a fine-mesh sieve into a clean bowl, discarding the cooked onion and garlic (but keep the broth!).
2. Creating the Signature Creamy Texture
- Add Potatoes: Return the strained broth to the pot. Add the sliced Russet potatoes and the diced Yukon Gold potatoes. Bring to a simmer.
- Simmer to Melt: Cover and simmer for 45 minutes to 1 hour. You must stir this occasionally but gently to prevent the Russet potatoes from sticking. The sliced Russet potatoes should completely dissolve into the broth, creating a thick, naturally creamy consistency.
- Add Criolla: Add the Papa Criolla (or small new potatoes) and the slices of corn on the cob. Continue to simmer, uncovered, for another 15 minutes until the small potatoes are tender but still intact.
3. The Guascas and Finishing Touches
- Shred Chicken: While the small potatoes are cooking, shred the cooled chicken breasts using two forks.
- Add Guascas: Stir in the fresh or dried guascas leaves. Simmer for only 5 minutes—the guascas flavor is best when not overcooked.
- Combine: Return the shredded chicken to the pot. Stir gently. Taste and season with salt and pepper as needed.
4. Serving with Ajiaco Toppings and Sides
Serve the soup piping hot in deep bowls. Each guest adds their own ajiaco toppings and sides to taste:
- A spoonful of heavy cream.
- A sprinkle of tiny capers.
- Slices of fresh avocado.
- Traditionally served with a side of white rice (for a full meal).
🌟 Pro Tips and Variations
The Guascas Herb Substitute
Finding fresh guascas (Galinsoga parviflora) outside of Colombia is difficult. The most successful guascas herb substitute for an authentic bogota ajiaco soup recipe is often a blend of dried tarragon (for a hint of subtle anise flavor) and dried chamomile (for the earthy undertone). Use these substitutes sparingly, as the flavor is potent. Some cooks will simply omit it, but you will miss that unique Colombian flavor!
Variations on the Meats
- Traditional Ajiaco: The most traditional version uses pieces of bone-in chicken and small pieces of beef, which are cooked together in the initial broth.
- Vegetarian Ajiaco: This creamy chicken and potato soup can easily become a vegetarian masterpiece. Simply use vegetable broth instead of chicken broth, and substitute the chicken with large chunks of sweet corn or thick-cut mushrooms, added during the last 30 minutes of simmering.
Creative Pairings
Ajiaco is a full meal, but it pairs beautifully with certain additions:
- Dessert: The classic pairing is postre de natas (a type of Colombian cream pudding) or arequipe (dulce de leche). The sweetness provides a lovely contrast to the savory, earthy soup.
- Spice: For those who like a little heat, serve a small bowl of ají (a fresh, spicy tomato and onion salsa) on the side for drizzling.
❓ Common Questions for Home Cooks
Do I really need three kinds of potatoes?
Yes! The three potato ajiaco blend is non-negotiable for the proper texture of this classic colombian comfort food. You need the starchy potato (Russet) to dissolve completely and thicken the soup, the all-purpose potato (Yukon) to partially thicken and hold its shape, and the waxy potato (Criolla) to remain intact. Without this blend, the soup will either be too thin or too mushy.
Why should I add the capers and cream at the end?
The ajiaco toppings and sides are essential for the final flavor balance. The cream provides richness, while the capers provide the essential burst of salt and vinegar tanginess that cuts through the starchiness of the creamy chicken and potato soup. Adding them directly to the cooking pot would risk curdling the cream and dissipating the bright flavor of the capers. They must be added at the table!
Can I use pre-cooked, shredded chicken?
You can, but the initial step of simmering bone-in chicken is crucial. That process creates a much richer, gelatinous chicken broth base, which is vital to the Ajiaco’s body and depth of flavor. If you must use pre-cooked chicken, use a high-quality, homemade chicken stock for the base.
🧊 Storage Tips
Ajiaco is another soup that benefits from a day of rest, as the flavors continue to meld.
- Storage: Store the cooked soup, without the toppings (cream, capers, avocado), in an airtight container for up to 4 days in the refrigerator.
- Reheating: Reheat gently on the stovetop over low heat. The soup will likely be very thick after chilling. Add a splash of broth or water as you reheat to bring it back to the proper, velvety consistency.
📊 Nutritional Information (Estimated Per Serving)
Please note that these values are estimates based on the ingredients and a serving size of 8, excluding the high-fat toppings (cream/avocado). The three potato ajiaco makes this a hearty, satisfying meal. [Placeholder link for reputable nutritional resource on chicken and potato soups]
| Nutrient | Amount |
| Calories | 450 kcal |
| Protein | 35 g |
| Fat | 10 g |
| Carbohydrates | 55 g |
| Potassium | High |
| Vitamin C | High |
💖 Conclusion: Your Colombian Comfort Awaits
You have successfully learned the secrets to the ultimate authentic bogota ajiaco soup recipe! You’ve mastered the essential three potato ajiaco blend, navigated the challenge of the guascas herb substitute, and learned the proper way to serve this incredible, creamy chicken and potato soup with its signature ajiaco toppings and sides.
This soup is a beautiful reflection of Colombian history and cuisine—rich, comforting, and layered with flavor. It’s a perfect centerpiece for a family gathering and a delicious taste of the Andes mountains.
Go on, treat yourself to this classic colombian comfort food! Try this how to make ajiaco at home guide today and tell me: Did you use the guascas substitute, or were you lucky enough to find the real herb? What was your favorite topping combination? Share your culinary success with me! 😋
