Caldo Batido or Caldo de Enfermo

Today’s recipe is exactly what I’ve been craving lately… a comforting Colombian soup. I’ve made this soup twice now, and it’s the perfect recipe when you have a cold, like me.

This traditional soup, from Del Valle del Cauca in Colombia, is known as Caldo Batido, literally translated to ” Blended Broth” or Caldo de Enfermo, “Sick Person’s Broth”. It is a simple and comforting soup made with ground beef, water, cumin, pasrley and hogao.

Buen provecho!



(4 servings)

  • 1 pound ground beef
  • 6 cups water
  • 1 cup hogao
  • 1 potato, diced
  • 1/4 teaspoon ground cumin
  • Salt and pepper
  • 3 tablespoons fresh parsley, chopped


  1. Place the beef and water in the blender and blend for about 2 minutes.
  2. Place the beef mixture in a medium pot and bring to a boil. Reduce the heat to medium-low and add the potatoes, hogao, cumin, salt and pepper. Cook about 25 to 30 minutes.
  3. Add fresh parsley and serve immediately.
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  1. says

    The translation of the soup is perfect..Just plain language. Soup is ideal when you are under the weather. Your traditional Colombian soup fits the bill. Thanks for sharing. I hope you are feeling better soon.


  2. says

    This is so different. I’ve never seen a recipe where you blend the meat with water before cooking. I bet it is just full of flavor, especially with the hogao in there!

  3. Maria Carolina says

    This is great! My grandma’s “sopa de enfermo” is mostly a simply broth with chicken. Quick question: The directions say add potatoes but they are not in the ingredients?

  4. nicole says

    hey Erica, i looove your website! my hubby is from envigado and im from michigan so i have used your recipes at least 3 or 4 days out of the wk the past few yrs and hes super grateful for you posting them so i can make them :-) do you think you can put more of what you feed your baby? that would be great for my little kids so they can know colombian kid food!!! thanks!

  5. says

    pureed ground beef, eh? i’ve never seen that done and used in a soup–how interesting! you’re always introducing me to new and fascinating things, erica!

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