Colombian Breakfast Soup: How to Make Changua

Changua is a Colombian breakfast soup, especially associated with the Andean region around Bogotá, made with milk, water, scallions, cilantro, and gently cooked eggs. It is comforting without being complicated: warm, savory broth softens pieces of bread right in the bowl, while the herbs keep the creamy soup bright.

Ingredients

4 cups (950 ml) water
4 cups (950 ml) whole milk
4 scallions (about 60 g), white and green parts, thinly sliced
1/2 cup (15 g) loosely packed fresh cilantro leaves and tender stems, chopped, plus a little extra for serving if desired
3/4 teaspoon (4.5 g) fine salt, plus more to taste
1/4 teaspoon (0.5 g) freshly ground black pepper
4 large eggs
4 small calados, about 4 ounces (120 g) total, or 4 thick slices of crusty bread, toasted
1/2 cup (60 g) crumbled queso fresco, optional
1/4 teaspoon (0.5 g) ground cumin, optional for a slightly warmer, earthier broth

Instructions

Prepare the accompaniments. Slice the scallions, chop the cilantro, and crumble the queso fresco if using. If your bread is not already crisp, toast it until dry and golden at the edges. Set one piece of bread in each of four deep soup bowls. Calados are small, crisp Colombian rolls traditionally served with changua; toasted baguette or another crusty bread is a practical substitute, though it will usually soften faster and taste less dry and neutral.
Warm the broth. Put the water, milk, scallions, salt, pepper, and optional cumin in a medium-large saucepan. Set over medium heat and stir once or twice as it warms, about 7 minutes. Bring the liquid to a gentle simmer, not a rolling boil. Milk can foam up or scorch if heated too aggressively, so lower the heat as soon as small bubbles appear around the edge. Taste the broth and adjust the salt before adding the eggs.
Add and cook the eggs. Reduce the heat to maintain a gentle simmer. Crack each egg into a small cup, then slide it carefully into the broth, spacing the eggs apart. Cover the pan and cook for about 7 minutes, checking near the end. The whites should be opaque and the yolks set; USDA FSIS guidance sets the safe minimum temperature for egg dishes at 160°F (71°C), so check an egg with a food thermometer, inserting it into the center without touching the pan. If it has not reached that temperature, continue cooking and check again after a minute.
Finish the soup. Turn off the heat and stir in the chopped cilantro, keeping the eggs intact. Taste the broth once more and add a little salt or pepper if needed. Use a large spoon to place one egg in each prepared bowl, then ladle the hot milk broth and scallions over the bread. Divide the remaining cilantro and queso fresco among the bowls, if using, and serve right away while the bread is tender but not completely dissolved.

Tips

Keep the milk below a hard boil. A vigorous boil can cause milk to foam over, form a skin, or catch on the bottom of the pan. Gentle heat is enough to warm the broth and cook the eggs; stir occasionally before the eggs go in, then avoid stirring so the whites stay together.
Use bread with some structure. Calados are crisp, dried rolls made for soaking up soup. If using fresh bread, toast it first or choose a sturdy country loaf. Very soft sandwich bread turns mushy almost immediately, so it is better to serve it on the side.
Season the broth before poaching. The eggs are delicate, and stirring or scooping them out repeatedly makes them more likely to break. Taste the broth before adding them, and use a small cup to slide each egg into the pan gently.
Adjust the richness to your taste. Whole milk gives the soup a rounded, creamy character. For a lighter broth, replace up to 2 cups (475 ml) of the milk with water; the result will be thinner and less rich. Avoid replacing all the milk if you want the characteristic milky flavor.

Serving Suggestions

Serve changua immediately in deep bowls, with the toasted calado or crusty bread at the bottom so it can absorb the broth. Some cooks place the bread in the bowl before ladling; others serve it alongside and let each person add pieces as they eat. Both approaches work. A little crumbled queso fresco adds a mild, salty finish, while extra cilantro and sliced scallion make the bowls look fresh without changing the soup’s gentle flavor.

For a more substantial Colombian-style breakfast, offer arepas or additional bread at the table. Fresh fruit, such as sliced papaya or orange, makes a simple contrast to the warm, savory soup. Changua is best served hot, soon after the eggs are cooked; if serving several people, ladle the broth and eggs into bowls just before everyone sits down rather than leaving the eggs in the hot pan, where they can continue cooking.

Variations

There is no single version of changua found in every Colombian home. The basic combination of milk, water, scallions, herbs, and eggs is familiar, while the proportions, garnish, and choice of bread vary by cook and region. Some versions use cilantro more generously, and others keep it to a small finishing handful. Begin with the measured amount here, then adjust the herbs to suit your preference.

For a more traditional bread texture, look for calados at a Colombian or Latin American grocery store. If they are not available, toasted baguette, a firm roll, or thick slices of country bread all work. The substitute will be more substantial and may soak up the broth at a different rate. Queso fresco is optional; crumbled farmer cheese is a reasonable alternative, while a mild feta will make the soup noticeably saltier, so use less and taste before adding extra salt.

You can also make the broth without cumin for a cleaner milk-and-herb flavor, or include the small optional amount in the ingredient list for a subtle earthy note. For a little heat, pass a mild hot sauce at the table rather than stirring it into the whole pot. That lets each person season their own bowl and preserves the soup’s traditionally gentle character.

Storage and Reheating

Changua is at its best freshly made because the eggs continue to firm up in hot broth and the bread softens as it sits. If you have leftovers, refrigerate them within 2 hours in a covered, shallow container. For the best texture, store the broth and eggs separately from any bread; cooked soup and eggs keep for 3 to 4 days in the refrigerator. Do not leave the pot at room temperature to cool for an extended period.

Reheat the broth and eggs gently in a covered saucepan over medium-low heat, stirring the broth carefully around the eggs. Heat leftovers to 165°F (74°C), checking with a food thermometer, and avoid bringing the milk to a hard boil. The eggs may become firmer after reheating, which is normal. Add fresh toasted bread only when serving. Freezing is not ideal for finished changua because milk can separate and the cooked eggs can turn rubbery; if needed, freeze just the milk-and-water broth base for up to 2 months, thaw it in the refrigerator, reheat thoroughly, and cook fresh eggs in it before serving.

Frequently Asked Questions

What is changua?
Changua is a Colombian soup commonly eaten for breakfast, particularly in the Andean highlands. Its simple base is milk and water flavored with scallions and cilantro, with eggs cooked in the broth and bread served in the bowl. Family and regional versions vary in seasoning and accompaniments.

Can I make changua without milk?
You can replace some or all of the milk with water, but the soup will be less creamy and will lose the mild dairy flavor that defines this version. A plain, unsweetened plant-based milk may work, though some varieties separate when heated and have a flavor that changes the broth. Warm it gently and check the package for suitability in cooking.

Why did my milk broth boil over?
Milk foams quickly once it reaches a strong boil, especially in a small saucepan. Use a pan with room above the liquid, warm it over medium heat, and lower the heat as soon as bubbles begin to gather at the edges. Keep an eye on it while it heats rather than leaving it unattended.

Can I poach the eggs separately?
Yes. If you find it easier to control the eggs in a separate pan, poach them in gently simmering water, then transfer one to each bowl and ladle the hot changua broth over it. Cook the eggs to the USDA FSIS safe minimum of 160°F (71°C), checked with a food thermometer, and make sure the broth is hot when serving.

Can I prepare the soup ahead?
You can slice the scallions and chop the cilantro a day ahead, storing them covered in the refrigerator. You can also warm the broth base shortly before breakfast, but cook the eggs close to serving time and add bread to the bowls only at the end. This keeps the eggs from becoming overcooked and the bread from turning soggy.

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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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