Changua (Colombian Egg and Milk Soup)

by Erica Dinho on November 1, 2009

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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{ 43 comments… read them below or add one }

1 Jhonny Walker November 1, 2009 at 10:12 AM

It is so good to see this first thing in the morning :) gives you one for breakfast :)


2 KennyT November 1, 2009 at 10:46 AM

Erica, this is a very special breakfast idea for me, I’d love to try.


3 Nat November 1, 2009 at 10:53 AM

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…


4 Erica November 1, 2009 at 11:12 AM

Thank you guys!


5 Palidor November 1, 2009 at 12:18 PM

How delicious! That’s a great way enjoy eggs.


6 doggybloggy November 1, 2009 at 12:22 PM

what a unique and delicious soup!


7 Kim November 1, 2009 at 1:17 PM

I’ve never seen a soup like this before, but it sounds yummy.


8 Oysterculture November 1, 2009 at 4:40 PM

This soup sounds like the perfect way to start the day complete with some crusty, yummy bread to mop up all the last drops.


9 Simply Life November 1, 2009 at 5:19 PM

Oh wow, I’ve never had anything like this – looks great!


10 Erica November 1, 2009 at 5:37 PM

Thank you everyone for the comments and for visiting :)


11 Robert Guerrero November 1, 2009 at 10:00 PM

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.


12 Chef E November 4, 2009 at 9:31 PM

Hello! This has my name written all over it! You have a great site, and I am exploring some more…


13 La Hawaiana November 8, 2009 at 3:19 AM

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…:)


14 Erica November 8, 2009 at 10:37 AM

Thank you all!


15 Tricia June 28, 2010 at 3:33 PM

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!


16 Leslie Correa October 3, 2010 at 7:37 PM

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:)


17 Chris October 22, 2010 at 4:21 AM

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.


18 Nancy T. December 15, 2010 at 4:58 PM

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!


19 Adriana January 17, 2011 at 12:32 PM

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.


20 Maria January 24, 2011 at 4:27 PM

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!


21 oscar January 29, 2011 at 11:42 AM

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!


22 Matt May 6, 2011 at 11:01 PM

This looks gnarly…


23 Paco June 27, 2011 at 2:56 PM

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


24 Daniela August 12, 2011 at 1:01 PM

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!


25 Libby March 8, 2012 at 9:31 AM

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.


26 Lea April 16, 2012 at 3:20 PM

This is one of my favorite meals!! My mom adds sliced potatoes to it. Yum!


27 Scarlet August 31, 2012 at 8:23 AM

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


28 Javier September 21, 2012 at 10:09 PM

Any ideas how to replace calados?


29 YURI September 29, 2012 at 5:33 PM



30 Caroll October 19, 2012 at 11:27 AM

I am sad to say that there is not a way to replace calados, they are. So missed specially with this recipe.


31 Mr.Bug October 30, 2012 at 1:00 PM

This soup is like viagra, it wakes up the dead


32 Adriana December 3, 2012 at 5:52 AM

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.


33 Erica December 3, 2012 at 7:39 AM

Thank you,Adriana! Enjoy the blog!


34 Ann January 6, 2013 at 8:51 AM

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!


35 george ordonez January 10, 2013 at 4:11 PM

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.


36 Heather January 29, 2013 at 1:07 AM

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!


37 Corina June 4, 2013 at 7:45 AM

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.


38 robert g. July 25, 2013 at 1:10 AM

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.


39 Alan Bowman October 17, 2013 at 9:38 AM

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”



40 Erica Dinho October 17, 2013 at 9:59 AM

Hi Alan, Yes..without breaking the yolks!


41 lorena August 22, 2014 at 9:05 AM

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


42 Jeffrey Whelchel October 28, 2014 at 8:43 AM

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.


43 David November 24, 2014 at 10:06 PM

Alan, if I didn’t know any better, I would say that you sound like a smart ass. Condiscending!


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