Changua (Colombian Egg and Milk Soup)

This post is also available in Spanish

Changua Bogotana

Changua is a typical breakfast in Bogotá, the capital of Colombia. Until recently, I had never made Changua and I didn’t have a recipe. My mom loves this egg soup, so I gave her a call hoping that she had a recipe. Well, she did so now that’s two of mom’s recipes in a row.

Recetas Colombianas en Ingles

In Bogotá, Changua is served for breakfast with bread on the side or in the soup, but this Colombian breakfast soup can be eaten at any time of the day. It is also known to help with a hangover, so you can try it after your next party and let me know if it helped. :)

Colombian Food Recipes-Colombian Changua



(4 servings)

  • 4 cups milk
  • 2 cups water
  • 4 eggs
  • ½ cup chopped fresh cilantro, plus more for serving
  • 3 scallions chopped
  • Salt and pepper
  • Bread with butter to serve

Colombian Changua Receta


  1. Place the milk and water in a medium pot and bring to a boil. Add the onion, salt and pepper and cook for 3 minutes. Reduce the heat to medium and add the eggs without breaking them.
  2. Let the eggs cook for 3 minutes and add the cilantro.
  3. Serve warm with bread on the side and garnish with fresh cilantro.
  4. Colombian Changua- Recetas de Comida Colombiana

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  1. says

    The only egg soup I have tried before is the Chinese crab and egg….this is amazing Erica…and what a burst of flavor the cilantro would give the whole combination…

  2. Robert Guerrero says

    OMG!! That is too funny.. I totally remember seeing this soup served up at breakfast after a long night of partying with multiple hungover guests.

  3. La Hawaiana says

    I remember eating this when I lived in Colombia. The family I lived with served it with these big crackers that you broke up into the soup and they would soften. Good memories…:)

  4. says

    I have been searching for this recipe ever since I had it a friends house, his mother made it after New Year’s and I have never been able to get him to get the receipe from her for me!!!! Thank you!

  5. Leslie Correa says

    I absolutely love this breakfast, it is my favorite, especially with white cheese, preferably Tropical(Spanish white frying cheese). My mom always makes it when she visits:)

  6. Chris says

    OMG!!! I can’t believe you actually have a proper recipe for Changua!! LOL I’ve been eating this since I was 5!! My aunt used to make it, then my mom adapted the recipe but never felt right. Shame my wife doesn’t enjoy it as much as I do, but yes OMG is this good hangover food!! Not that I drink, but I’ve heard that from my brother, who does drink alot, and my dad, who used to drink, not heavily but enough to get a hangover.

    The only difference with my aunt’s recipe is she actually takes good brown bread and puts it in the soup, so you have the soggy breadiness and eggs with the onions and everything else, just a different way to try it, as that’s the way I’m used to eating it, is with the bread already in.

    Really easy and REALLY good!! This is the ONLY way I eat poached eggs.

  7. Nancy T. says

    I remember my family in Bogota making this when I was young and my mom still makes it here in the states on occasions. Yup, I had mine with the soggy bread too! Never knew it was for hang overs! LOL! Now, I know what to make for my husband!

  8. Adriana says

    My parent’s are from Bogota and my mother used to make this every sunday morning. It was so good. The only difference is that she would add chopped up potatoes and pieces of regular bread. I have no idea if this was her little twist on the recipe or if that’s how she was raised making it. Either way, its the best thing to eat in the morning.

  9. Maria says

    Both my parents were from Colombia so I grew up eatting this for breakfast. And now my youngest daughter loves it too. We actually also add the bread to it…sooo good!

  10. oscar says

    This was so good and simple!. Good job posting this. you can also add cheees to it, spanish cheese of course.

    Thanks again for posting!

  11. Paco says

    Great recipe!
    My grandmother’s version (she was from Alban, Cundinamarca, Colombia) included one garlic clove, crushed.

  12. Daniela says

    Oh I love Changua!! It’s one of those things my body caves during the northeast winter or when I’m sick! And @Adriana, my mom (also from Bogota) puts chopped up potato in it as well!

  13. Libby says

    I just had my changua for breakfast. One thing Erica, my grandparents always made it with the calao (hard bread) cut in pieces inside the soup, also my greatgrandparents always added chunks of fresh farm cheese. I don’t have that cheese so I use mozarella or provolone or whatever cheese is available, except cheedar it makes it bitter. Sadly to say no one else in the family likes changua so I make it for myself. Nothing like fresh cilantro.

  14. Scarlet says

    Its so easy, yet I never learn to do it. Thanks for the recipe! I love changua for breakfast. My mom always makes it for me when she comes to visit :)
    Now I can make it when I feel homesick.. or at any time

  15. YURI says


  16. Adriana says

    I am so happy that I’ve found your site! There are so many recipes including the changua recipe that I’ve craved to make over the years. My mother passed away when I was young and I was not able to get the recipes of the meals she made when we were growing up. I am so thankful that I have them now thru your site and can make them for my children one day.

  17. Ann says

    Yes, I ate plenty of changua when I lived in Bogotá. I remember the bread placed in the soup bowl, then pouring the soup on top of it right before serving so it didn’t get too soggy. I’d forgotten about it. Thanks for the post!

  18. george ordonez says

    we used to eat in Sangil all the time it is called sopas. we eat them with arepa instead of bread. that is the rea way to eat this stuff. sopas is the thing to eat in colombia for breakfast.

  19. Heather says

    My father is from Bogota and I grew up eating this. Just made it this morning in fact. I put the bread in the soup though and add even amounts of milk and water with no pepper. Delicious. Thanks for sharing!

  20. says

    I don’t really know much about Colombian food but this looks delicious and I’m glad I found your blog. I’m looking forward to having a browse through.

  21. robert g. says

    OMG! Changua…I always think of it as hangover food. My aunt would make it the day after a big party for all the people who crashed at her house. Good memories! Thanks.

  22. Alan Bowman says

    Hi Erica from Spain
    I take it that by “add the eggs without breaking them”, you are referring to the yolks – one has to break the shells to get at the egg inside.

    I must try this one day as a “bland diet (convalescent) dish”


  23. says

    Today is my first time making changua I hope my american mom like it i’m adopted that’s why i say my american mom if any of you like to adopt go to

  24. Jeffrey Whelchel says

    Know this comment is gonna sound silly to anyone that is a seasoned cook, but I’ll forge ahead in any case. When I read your instructions I was a little confused by the line: “add the eggs without breaking them”. I had a mental picture of eggs going in the pot with shells on. Even to the point of wondering why there wasn’t a step to break the eggs after the 3 minutes.’s version of this recipe says to carefully add the eggs without breaking the yolk. Aha. now I have the correct mental picture. With the understanding that I’m still a possible candidate for the show, ‘worst cooks in America’, I thought you might like to clarify that step.

  25. Isabella says

    Love it. My mom used to make this for us all the time. She doesn’t make it with bread, but with potatoes cooked in the milk broth. Maybe I will have to start making it for myself.

  26. george ordonez says

    we sometimes put potatoes in this stuff and eat wit arepa and call it sopas later my dad is from Sangil, Santander sur, Colombia too. ok

  27. Eduardo Patarroyo says

    In the most traditional changua eggs are optional and ther’es no pepper. It is supposed for putting; arepas, envueltos, mogollas, almojábanas or bread into it in pieces.

    • Eduardo Patarroyo says

      And it is not tecnically a soup and not for beeing seem like one, it’s just a way of preparing milk for breakfast.


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