Colombian Ajiaco Soup: A Bogotá Classic

Colombian ajiaco is a hearty chicken-and-potato soup closely associated with Bogotá and the surrounding highlands. Three kinds of potatoes, sweet corn, and guascas give the broth its characteristic thickness and herbal flavor, while capers, cream, and avocado are served at the table. The recipe has regional and family variations, but this version makes a generous, practical pot with ingredients available in many US grocery stores.

Ingredients

2¼ lb (1 kg) bone-in, skinless chicken breasts or thighs
10 cups (2.4 L) low-sodium chicken broth, or water (use water for a lighter, less salty soup)
1 medium yellow onion, about 1 cup (150 g), roughly chopped
2 garlic cloves, about 1 tbsp (10 g), minced
1 bay leaf
1½ lb (680 g) russet potatoes, peeled and cut into ½-inch (1.25 cm) slices
12 oz (340 g) Yukon Gold potatoes, peeled and cut into ½-inch (1.25 cm) slices
12 oz (340 g) red potatoes, scrubbed and cut into ½-inch (1.25 cm) slices
3 ears fresh corn, each cut crosswise into 3 pieces, or 3 cups (450 g) frozen corn-on-the-cob pieces
1½ tbsp (about 4 g) dried guascas, plus more to taste; see the substitution note below
1½ tsp (9 g) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
½ cup (120 ml) heavy cream, for serving
½ cup (70 g) drained capers, for serving
2 ripe avocados, about 12 oz (340 g), pitted and sliced, for serving
¼ cup (15 g) chopped fresh cilantro, for serving (optional)

Instructions

Prepare the ingredients. Cut the potatoes and corn as listed, chop the onion, and mince the garlic. Keep the potato varieties separate if convenient; they go into the pot together, but the russets break down more readily and help thicken the soup. Measure out the guascas and seasonings before you start cooking.
Start the broth. Put the chicken, broth, onion, garlic, bay leaf, salt, and pepper in a large, heavy soup pot. Bring it just to a boil over medium-high heat, skimming off any foam that rises. Lower the heat so the liquid maintains a gentle simmer, cover partially, and cook for about 30 minutes. Avoid a hard boil, which can make the chicken tougher and cloud the broth.
Check and remove the chicken. Check the thickest part of each piece with a food thermometer, taking care not to touch bone. USDA FSIS recommends a safe minimum internal temperature of 165°F (74°C) for poultry. If a piece has not reached that temperature, simmer it longer and check again. Transfer cooked chicken to a plate, remove the bay leaf, and let the chicken rest while the potatoes cook. When it is cool enough to handle, remove bones and shred the meat into bite-size pieces.
Simmer the potatoes and corn. Add all three kinds of potatoes and the corn to the broth. Bring the liquid back to a gentle simmer, then cook uncovered for 30 minutes, stirring occasionally so potato pieces do not stick to the bottom. The russet slices should be very soft and partly dissolved into the broth; the Yukon Gold and red potatoes should mostly keep their shape. If the soup becomes thicker than you like, stir in a little hot water or broth.
Add guascas and chicken. Stir in the dried guascas and return the shredded chicken to the pot. Simmer gently for 5 minutes, then taste and adjust the salt and pepper. The soup should be thick but still easy to ladle. If the potatoes have not softened enough to give the broth body, simmer a few minutes longer, gently pressing a few russet pieces against the side of the pot.
Serve with toppings. Ladle the hot soup into bowls, making sure each serving gets chicken, potato, and a piece of corn. Offer cream, capers, avocado, and cilantro separately so everyone can add them as desired. The contrast of tangy capers and cool avocado is part of the appeal, so avoid stirring all the toppings into the pot at once.

Tips

Use three potato textures if possible. Russets shed starch and thicken the broth, while waxier red potatoes hold together. Yukon Golds land between the two. If you can only find two varieties, use russets for some of the quantity and a waxy potato for the rest; the soup will still work, though the texture will be less layered.
Look for guascas in Latin American grocery stores. This dried herb is a defining flavor in many Bogotá-style ajiacos. If it is unavailable, use 1 tablespoon (about 2 g) dried oregano as a practical substitute. Oregano is not the same herb and gives the soup a different, more familiar savory aroma, so add it gradually rather than expecting an exact match.
Keep the simmer gentle. A vigorous boil can break the chicken apart before you are ready to shred it and can make the broth look cloudy. Stir carefully after adding the potatoes; they soften at different rates, and rough stirring can turn all of them to mash.
Season in stages. Low-sodium broth leaves room to adjust, while capers add salt at the table. Taste the broth after the chicken cooks and again after the guascas and shredded chicken go back in. If using regular salted broth, start with less added salt.

Serving Suggestions

Serve ajiaco as a filling main course in wide bowls, with the corn pieces easy to lift out and eat. Put the cream, drained capers, and sliced avocado in separate small dishes; diners can add a spoonful of each to their own bowl. A modest amount of capers brings a sharp, briny note, while cream softens the broth and avocado adds a mellow, buttery contrast. Chopped cilantro is an optional fresh garnish rather than a replacement for guascas.

Warm arepas or crusty bread make useful accompaniments for the remaining broth. A simple green salad with a light vinaigrette is another good pairing, especially if the soup is the main event. For a traditional-style spread, offer the toppings at the table and let the soup remain hot in its pot until everyone is ready to eat. Avoid leaving the pot out for an extended meal; refrigerate leftovers within two hours.

Variations

Papa criolla version: Small yellow papa criolla potatoes are traditional in many ajiaco recipes and help create a rich, golden broth as they soften. They can be difficult to find fresh outside Colombia. If a Latin American market carries frozen papa criolla, use about 1 lb (450 g) in place of the Yukon Gold potatoes; add it frozen and simmer until tender. It will make the soup more distinctive and often thicker. The russet and red potatoes can remain as written.

Use chicken pieces you have: Bone-in thighs work well and tend to stay moist, but cooking time can vary with their size. Check every piece with a thermometer and remove each one when it reaches the safe temperature rather than relying only on the clock. Boneless chicken can be used, though it usually cooks faster and contributes less richness to the broth; begin checking it earlier.

Make the soup more or less thick: For a looser bowl, add hot broth or water a little at a time near the end. For a thicker result, simmer uncovered for several extra minutes or mash a few of the russet slices into the liquid. Do not mash the red potatoes if you want visible, intact pieces.

Adjust the toppings: The classic accompaniments are served on the side, so there is no need to change the whole pot for individual preferences. Use extra avocado or a little more cream if you prefer a milder bowl, or add capers sparingly for a brighter, saltier finish. If you omit cream, the soup remains satisfying because the potatoes already give it body.

Storage and Reheating

Cool the soup promptly and refrigerate it within 2 hours of cooking, preferably in shallow, covered containers. Keep it refrigerated for 3 to 4 days. Store cream, capers, and avocado separately; sliced avocado is best cut shortly before serving because it browns as it sits. The potatoes continue to absorb broth in storage, so the soup will be thicker the next day.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring occasionally and adding a splash of water or broth if needed. Heat leftovers to 165°F (74°C), checking with a food thermometer. You can also microwave a serving in a covered microwave-safe bowl, stirring midway through and checking the temperature in more than one spot. Avoid repeatedly cooling and reheating the whole pot.

For longer storage, freeze the soup without the cream, avocado, or capers for up to 2 to 3 months for best quality. Potato texture can become grainy or mealy after freezing, and the broth may separate slightly; thaw overnight in the refrigerator and stir gently while reheating to 165°F (74°C). Add fresh toppings after the soup is hot. Do not leave cooked soup at room temperature for extended storage.

Frequently Asked Questions

What is the famous Colombian soup called?

Ajiaco is one of Colombia’s best-known soups, and Bogotá-style ajiaco is especially associated with chicken, potatoes, corn, and guascas. There are different regional and household versions, so ajiaco does not have just one fixed ingredient list. This recipe follows a familiar Bogotá-style combination and serves the toppings separately.

What does guascas taste like, and can I leave it out?

Guascas has a distinctive herbal, slightly earthy flavor that is difficult to reproduce exactly. It is worth seeking out at a Latin American market or from a reputable spice seller if you want the characteristic taste. You can omit it, but the soup will lose an important part of its ajiaco flavor; dried oregano is a practical substitute, not an identical one.

Why are three kinds of potatoes used?

The varieties behave differently as they cook. Starchy russets soften and release starch to thicken the broth, while red potatoes are more likely to remain in pieces; Yukon Golds provide a middle texture. Using only one kind still makes soup, but it will not have quite the same combination of creamy broth and distinct potato pieces.

Can I make ajiaco ahead?

Yes. Cook the soup, cool it promptly, and refrigerate it for up to 3 to 4 days. It usually thickens overnight as the potatoes absorb liquid, so loosen it with broth or water while reheating. Prepare the avocado close to serving time, and keep the cream and capers chilled separately.

Can I make this soup without chicken?

You can make a meat-free adaptation by replacing the chicken and chicken broth with vegetable broth and adding a can of drained white beans for substance. The result will not have the same chicken flavor as this Bogotá-style version, and it is a variation rather than a direct substitute. Keep the potatoes, corn, and guascas, and check the seasoning near the end because vegetable broths vary in saltiness.

How do I know when the soup is thick enough?

The broth should coat a spoon lightly and look creamy from the softened russet potatoes, but it should still pour easily from a ladle. If it is too thin, simmer uncovered or mash a few russet pieces into the liquid. If it is too thick, add hot broth or water a little at a time until it reaches the consistency you prefer.

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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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