Ajiaco Bogotano Recipe

Ajiaco Bogotano—a hearty and flavorful soup that represents the heart and soul of Colombian comfort food. Picture a steaming bowl filled with a rich broth, tender chicken, an array of potatoes, and infused with the aromatic essence of guascas, a native herb. 


For the Soup:
  • 1 whole chicken, cut into pieces
  • 3 corn cobs, halved
  • 1 pound yellow potatoes, peeled and sliced
  • 1 pound red potatoes, peeled and sliced
  • 1 pound criolla potatoes, peeled and sliced
  • 1 bunch fresh cilantro, chopped
  • 2 ears of corn, cut into thirds
  • 1 tablespoon guascas (dried Colombian herb)
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • Salt and black pepper to taste
For Serving:
  • Avocado slices
  • Capers
  • Heavy cream


  1. Prepare the Chicken Broth:
    1. In a large pot, combine the chicken pieces, corn cobs, yellow potatoes, red potatoes, cilantro, and guascas. Cover with water and bring to a boil. Reduce heat and simmer until the chicken is cooked and the flavors meld, approximately 45-60 minutes.
  2. Sauté Aromatics:
    1. In a separate pan, sauté chopped onion and minced garlic in vegetable oil until they become translucent. Add this mixture to the pot with the chicken broth.
  3. Add Criolla Potatoes and Corn:
    1. Add the criolla potatoes and corn to the pot. Continue simmering until the criolla potatoes are tender.
  4. Shred Chicken:
    1. Remove the chicken pieces from the pot, shred the meat, and return it to the soup. Discard the corn cobs.
  5. Season and Serve:
    1. Season the Ajiaco with salt and black pepper to taste. Serve the soup hot, accompanied by avocado slices, capers, and a drizzle of heavy cream.

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