Ajiaco is an iconic chicken and potato soup from Bogotá, made with three kinds of potatoes, corn on the cob, and the herb guascas. Serve it with cream, capers, avocado, and a spoonful of spicy ají picante.
This soup is pure comfort, my friends. Ajiaco is a classic chicken soup from Bogotá, Colombia, and it will warm your soul. It's made by simmering three different kinds of potatoes until the soup turns thick, creamy, and incredibly satisfying.
Serve up a big piece of corn on the cob in every bowl, add some sliced avocado and white rice on the side, and let your guests stir in their own cream and capers. The cream adds richness, the capers add a briny little pop, and it all comes together into the perfect bowl.
I kept this recipe as close to tradition as I can, so the soup itself isn't spicy. For heat, I serve it with a bowl of homemade ají picante, which is what many Colombians do. Add as much or as little as you like.
Let's talk about how to make ajiaco, shall we?
What Is Ajiaco?
Ajiaco (ah-hee-AH-ko) is a hearty chicken, potato, and corn soup from Bogotá, the capital of Colombia. You'll often see it on menus as ajiaco santafereño or ajiaco bogotano. Santa Fe was Bogotá's old colonial name. It's one of Colombia's most iconic traditional dishes. You may have seen it in the movie Encanto. This is the soup from the engagement dinner scene.
The name comes from ají, the word for chili pepper, even though chilies aren't cooked into most modern versions of the soup. Cuba and Peru also have dishes called ajiaco, but those are quite different stews. This recipe is the classic Colombian version.
Ingredients Needed
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- FOR THE SOUP
- Bone-In Chicken. Use any bone-in chicken you like. I tested this recipe with all thighs, a leg and thigh combo, and chicken breasts, and every version tastes delicious. I personally prefer the dark meat. Breasts are the more traditional choice in Bogotá.
- Water and Chicken Bouillon. Or use low-sodium chicken broth and skip the bouillon.
- Fresh Corn on the Cob. Cut into chunks so every bowl gets a piece.
- Scallions and Cilantro. Tie them in a bundle with kitchen twine so they flavor the broth and pull out more easily.
- Garlic. Smashed. It melts into the soup with all their flavor.
- FOR THE THREE POTATOES
- Russet Potatoes. These break down and thicken the soup, standing in for Colombian papa pastusa.
- Yukon Gold Potatoes. These soften but mostly hold their shape, standing in for Colombian papa sabanera.
- Papa Criolla. Small, golden Andean potatoes with a buttery flavor. They also soften and help thicken the soup, giving ajiaco its characteristic golden color. Look for them frozen in Latin markets. Small yellow or baby gold potatoes are acceptable if you can't find them.
- Guascas. Also called "potato weed" and "galiant soldier" in North America. This dried herb defines ajiaco. It has an earthy, grassy flavor, and without it, you're really just making chicken and potato soup. Find it at Latin markets or online. Photo below. Buy Guascas from Amazon (affiliate link, my friends).
- FOR SERVING
- Heavy Cream or Crema. Colombian crema de leche is traditional.
- Capers. Their briny bite balances the rich soup.
- Avocado, White Rice, and Cilantro.
- Ají Picante. For heat. Get my Ají Picante recipe here.
How to Make Ajiaco
Poach the Chicken. Add the water and bouillon, chicken, corn, scallion and cilantro bundle, garlic, salt, and pepper to a large pot or Dutch oven. Bring it to a boil, then reduce to a gentle simmer. Cook partially covered for 30 minutes, until the chicken is cooked through.
Remove the Chicken, Corn, and Herbs. Move the chicken and corn to a plate. Pull out the herb bundle and toss it. Leave the garlic in.
Why pull the corn? It stays sweet and juicy this way. If you leave them in, tehy can turn tough during the long potato simmer.
Simmer the Base Potatoes. Add the russets and Yukons. Simmer uncovered for 20 minutes, stirring now and then. Press some of the russet slices against the side of the pot to help them break down.
Add the Papa Criolla and Guascas. Stir in the papa criolla and simmer 20 to 25 minutes, until the criolla turns tender and the russets mostly dissolve into a thick, creamy broth. Stir in the guascas in the last 10 to 15 minutes. Shred the chicken while you wait.
Finish the Soup. Return the chicken and corn to the pot and simmer 5 minutes. Taste and adjust the salt. Thin with hot water if it gets too thick.
Boom! Done! Ladle into bowls with a piece of corn in each. Serve the cream, capers, avocado, rice, and ají picante on the side so everyone can add to their own bowl.
Recipe Tips & Notes
- Use Any Bone-In Chicken. Thighs, legs, breasts, or a mix all work great. Chicken breast is more traditional, but you'll get richer flavor and juicier chicken with dark meat.
- Don't Skip the Guascas. This is a defining flavor of ajiaco. Crumble it between your fingers as you add it. Go easy, because too much can taste grassy and bitter.
- Watch the Thickness. The soup should coat a spoon but still be soup, and it is meant to be served with some chunky bits of potato. It thickens as it sits, so loosen it with hot water as needed.
- Frozen Papa Criolla. No need to thaw. You can add it straight to the pot and check for tenderness a little early.
Is Ajiaco Spicy?
No. Traditional ajiaco is mild, and it's fantastic as it is. The guascas, potatoes, and sweet corn are the stars of the dish. No need to bury them. A little heat does add a nice touch, which you can add at the table to your own bowl.
- Mild. Serve it as is with the cream and capers.
- Medium to Hot. Spoon in some homemade ají picante. The tangy, vinegary heat balances the creaminess of the soup. We love it.
Chilean pebre is another great table sauce here if you have some on hand.
Serving
Ajiaco is a full meal in a bowl. Serve it with white rice and sliced avocado on the side, and set out small bowls of cream, capers, cilantro, and ají picante. Some people add a few spoonfuls of rice right into the soup. Warm arepas make a great side, too.
Storage
Store leftover ajiaco in an airtight container in the refrigerator for 3-4 days. It tastes even better the next day. The soup thickens a lot as it chills, so reheat it gently on the stovetop with a splash of water or broth. Keep the cream, capers, and avocado separate until serving.
You can freeze it for up to 3 months, though the potatoes turn a bit grainy after thawing. Freeze it without the toppings.
That's it, my friends. I hope you enjoy this ajiaco. It's one of the most comforting soups I know. Let me know if you make it!
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Ajiaco (Colombian Chicken and Potato Soup)
Ingredients
SOUP
- 2 1/2 pounds bone-in chicken thighs, legs, breasts, or a mix; skin on or off
- 10 cups water plus 2 chicken bouillon cubes or 10 cups low-sodium chicken broth and no bouillon
- 3 ears fresh corn each cut into 3 pieces
- 1 bunch scallions trimmed, left whole
- 1 bunch cilantro tied together with the scallions; reserve a handful of leaves for serving
- 4 cloves garlic smashed
- 1 teaspoon salt plus more to taste; skip if using broth
- 1/2 teaspoon black pepper
- 1 1/2 pounds russet potatoes peeled and sliced 1/4-inch thick
- 1 pound Yukon Gold potatoes peeled and cut into 3/4-inch chunks
- 1 pound papa criolla frozen is fine; sub small yellow or baby gold potatoes, halved
- 3 tablespoons dried guascas crumbled
FOR SERVING
- 1 cup heavy cream or Colombian crema de leche
- 1/2 cup capers drained
- 2 ripe avocados sliced
- Cooked white rice
- Chopped cilantro reserved leaves
- Ají picante
Instructions
- Add the water and bouillon, chicken, corn, scallion-cilantro bundle, garlic, salt, and pepper to a large Dutch oven or pot. Bring to a boil, then reduce to a gentle simmer. Cook partially covered for 30 minutes, until the chicken is cooked through (165°F internal temp).
- Move the chicken and corn to a plate. Remove and discard the herb bundle. Leave the garlic in.
- Add the russets and Yukons. Simmer uncovered for 20 minutes, stirring now and then. Press some russet slices against the side of the pot so they start to break down.
- Stir in the papa criolla and guascas. Simmer 20 to 25 minutes, until the criolla is tender and the russets have mostly dissolved into a thick, creamy broth. Stir in the guascas during the last 10 to 15 minutes.
- While the potatoes simmer, shred the chicken, discarding the bones and skin.
- Return the chicken and corn to the pot and simmer 5 minutes. Taste for salt. Thin with hot water if too thick, or simmer longer if too thin.
- Ladle into deep bowls with a piece of corn in each. Serve rice and avocado on the side, and pass the cream, capers, cilantro, and ají picante at the table so each person can stir them into their own bowl.
Notes
- Chicken: Any bone-in chicken works. Thighs and legs give a richer broth. Breasts are more traditional.
- Papa Criolla: Find it frozen in Latin markets. Small yellow or baby gold potatoes are the best substitute.
- Guascas: Look for dried guascas in Latin markets or online. It is essential for authentic ajiaco flavor.
- Heat: The soup is mild. Serve with ají picante for heat. Nutritional information estimated without rice or toppings.
Nutrition Information
FAQs
What are guascas, and can I substitute them?
Guascas (also called galinsoga or quickweed) is an herb with an earthy, grassy flavor, and it is the signature flavor of ajiaco. There's no true substitute. Dried guascas is easy to order online, so it's worth buying.
What can I use instead of papa criolla?
Small yellow potatoes or baby gold potatoes are the closest match. Many Latin markets carry frozen papa criolla, too.
Why does ajiaco use three kinds of potatoes?
Each potato does a different job. Starchy potatoes break down and thicken the broth, firmer potatoes hold their shape, and papa criolla adds creamy, buttery bites.
Is ajiaco the soup from Encanto?
Yes! Ajiaco appears during the engagement dinner in the movie Encanto. It's one of Colombia's most famous dishes.
Is Colombian ajiaco the same as Cuban ajiaco?
No. Cuban ajiaco is a stew made with several meats and root vegetables. Colombian ajiaco is a chicken and potato soup flavored with guascas.
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