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.
In Bogotá, Changua is served for breakfast with bread on the side, but this 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. 
Ingredients
(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
Directions
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.
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{ 26 comments… read them below or add one }
It is so good to see this first thing in the morning
gives you one for breakfast 
Erica, this is a very special breakfast idea for me, I’d love to try.
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…
Thank you guys!
How delicious! That’s a great way enjoy eggs.
what a unique and delicious soup!
I’ve never seen a soup like this before, but it sounds yummy.
This soup sounds like the perfect way to start the day complete with some crusty, yummy bread to mop up all the last drops.
Oh wow, I’ve never had anything like this – looks great!
Thank you everyone for the comments and for visiting
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.
Hello! This has my name written all over it! You have a great site, and I am exploring some more…
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…:)
Thank you all!
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!
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:)
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.
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!
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.
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!
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!
Oscar
This looks gnarly…
Great recipe!
My grandmother’s version (she was from Alban, Cundinamarca, Colombia) included one garlic clove, crushed.
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!
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.
This is one of my favorite meals!! My mom adds sliced potatoes to it. Yum!