Colombian Egg Soup (Changua): A Simple Bogotá-Style Recipe

Colombian egg soup, commonly called changua, is a comforting soup from the Andean region around Bogotá, made with milk, water, scallions, cilantro and eggs gently cooked in the broth. It is served hot over bread, which softens in the fragrant liquid; family and regional versions vary in their bread, herbs and garnishes.

Ingredients

4 cups (960 ml) whole milk
2 cups (480 ml) water
2 medium scallions, about 2 oz (55 g), thinly sliced; use the white and green parts
1/2 cup (15 g) chopped fresh cilantro, plus a little more for serving if desired
1 teaspoon (6 g) fine salt, plus more to taste
1/4 teaspoon freshly ground black pepper (about 0.5 g), optional
4 large eggs, preferably at room temperature for more even cooking
4 small crusty rolls or pieces of stale bread, about 7 oz (200 g) total; Colombian calado or a plain crusty roll works well
4 oz (115 g) queso campesino or mild fresh cheese, crumbled or diced, optional

Instructions

Prepare the bowls and ingredients. Thinly slice the scallions and chop the cilantro. Divide the bread among four deep serving bowls. If using cheese, portion it into the bowls as well. Having the bowls ready makes serving easier because the eggs are best enjoyed soon after cooking.
Start the broth. Add the water, sliced scallions, salt and pepper, if using, to a medium saucepan. Bring to a gentle simmer over medium heat and cook for 5 minutes, until the scallions are soft and the water smells fragrant. Avoid a hard boil, which can make the liquid evaporate quickly and cause the scallions to break apart.
Add the milk and herbs. Pour in the milk and stir in the cilantro. Warm over medium-low heat for about 3 minutes, stirring once or twice, until steaming but not boiling. Milk can scorch on the bottom of a pan or boil over, so lower the heat if bubbles begin to rise rapidly. Taste the broth and adjust the salt before adding the eggs.
Poach the eggs gently. Crack each egg into a small cup, one at a time, then slide it carefully into the simmering broth. Space the eggs around the pan so they do not crowd one another. Cover and cook at a gentle simmer for about 7 minutes, checking that the whites have set and the broth is not boiling vigorously. Keep the lid on as much as possible to help the tops cook evenly.
Check egg doneness and serve. For food safety, the USDA FSIS safe minimum temperature for egg dishes is 160°F (71°C); check the center of the thickest yolk with a food thermometer. If it has not reached that temperature, continue cooking briefly and check again. Lift one egg into each prepared bowl, then ladle the hot milk broth and scallions over the bread. Finish with extra cilantro and serve straight away.

Tips

Keep the milk below a boil. A gentle simmer helps prevent scorching and keeps the broth smooth. Use a heavy-bottomed saucepan if available, and stir the bottom of the pan while the milk warms.
Use bread that can hold its shape. Slightly stale rolls, calado or another firm crusty bread absorb the broth without disappearing immediately. Very soft sandwich bread turns mushy quickly, so serve it on the side or add it just before eating.
Control the salt with the cheese. Queso campesino is mild but can be salty depending on the variety. If adding cheese, season the broth lightly first, then taste again after the cheese is in the bowl. Feta is a possible substitute, but it is saltier and tangier; use less and adjust the broth accordingly.
Handle the eggs gently. Room-temperature eggs are less likely to chill the broth, and cracking each into a cup makes it easier to slide them in without breaking the yolks. If an egg breaks, the soup will still taste good, though its broth will look less clear.

Serving Suggestions

Serve changua immediately in deep bowls so each portion gets broth, softened bread and a whole egg. Set out extra chopped cilantro and black pepper for people to add at the table. A little crumbled queso campesino is a familiar, creamy garnish, while a small pat of butter on the bread is another simple option in some home-style versions.

This is often filling enough for breakfast or a light supper. For a larger meal, pair it with fresh fruit, sliced avocado or a simple tomato salad. Keep strongly flavored sides modest: the soup’s appeal is its mild, milky broth and the contrast between tender egg and bread. If serving a group, bring the saucepan to the table only if it can be kept safely hot; otherwise, portion the soup into bowls in the kitchen and serve promptly.

Variations

Changua has regional and family variations, so adjust the herbs and toppings to suit the ingredients available. Colombian calado is a traditional style of dried bread, but small crusty rolls, stale baguette or another firm, plain bread are practical substitutes. A baguette gives a chewier bite, while softer rolls soak up more broth. Add the bread to the bowls rather than simmering it in the pan so each diner can choose how soft to let it become.

Queso campesino can be hard to find outside Colombian and Latin American grocery shops. Mild farmer cheese or queso fresco is a closer practical substitute than a strongly aged cheese; either gives a gentle dairy flavor, though the exact texture will differ. If neither is available, leave it out rather than replacing it with a sharp cheese that could dominate the soup. You can also increase the cilantro slightly or add a few extra scallion greens for a fresher finish. For a different egg texture, whisk an egg and slowly stream it into the gently simmering broth while stirring; this creates fine ribbons instead of the whole poached eggs used in this version, so the result is less classic in appearance.

Storage and Reheating

Changua is best eaten as soon as it is assembled because the bread continues to absorb broth and the eggs can become firmer as they stand. If you expect leftovers, store the broth, eggs and bread separately when possible. Transfer cooked soup and eggs to shallow covered containers and refrigerate within 2 hours of cooking. Keep them refrigerated for 3 to 4 days; discard them if they have been left at room temperature longer than 2 hours, or longer than 1 hour in temperatures above 90°F (32°C).

Reheat the broth and eggs gently in a saucepan over medium-low heat, stirring the broth carefully and turning the eggs once if needed. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Avoid a rolling boil, which can make the milk scorch and the egg rubbery. Warm fresh bread separately and assemble the bowls just before serving. Freezing is not recommended for the complete soup: milk can separate, and cooked egg whites may become tough. If you choose to freeze broth without eggs or bread, expect a change in texture and whisk it as it reheats.

Frequently Asked Questions

What is Colombian egg soup called?
It is commonly called changua. The name is associated with a milk-and-water soup with eggs and herbs, often served over bread. Recipes differ between households, so ingredients and garnishes are not identical everywhere.

Can I make changua without milk?
You can make a lighter broth using all water, but it will not have the creamy flavor that milk gives this version. A plain, unsweetened plant-based milk can work, though some varieties taste sweet or separate when heated. Choose an unsweetened product and warm it gently; the flavor will be different from the usual dairy-based soup.

How do I keep the eggs from breaking?
Crack each egg into a small cup before adding it, then lower the cup close to the surface and slide the egg into a gentle simmer. Do not stir once the eggs are in the pan. A wide saucepan gives the eggs space, and a covered pan helps the whites set without needing a vigorous boil.

Can I make the soup ahead?
You can slice the scallions and chop the cilantro a day ahead, and you can prepare the broth shortly before serving. The eggs and bread are best handled at the end: poach the eggs just before serving, and put bread in the bowls only when you are ready to ladle in the soup. This keeps the bread from becoming overly soft and the eggs from overcooking.

Is changua spicy?
This recipe is mild and does not use hot pepper. If you enjoy heat, serve sliced fresh chile or a little hot sauce on the side rather than adding it to the whole pot. That lets diners season their bowls without changing the gentle flavor of the milk, scallions and cilantro.

What should I do if the milk starts to boil?
Immediately reduce the heat and move the saucepan off the burner briefly if needed. A few small bubbles at the edge are fine, but a rolling boil can cause milk to foam over or catch on the bottom. Once the liquid settles, continue at a gentle simmer and add the eggs carefully.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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