A classic Ajiaco recipe made with vegetables, spices, chicken, herbs and served with capers and cream. This Colombian chicken soup is thick, comforting and filling.
What is Ajiaco?
There are different versions of Ajiaco Bogotano o Santafereño, but it’s a soup usually made with chicken, three kinds of potatoes, corn and an herb called guascas. This herb gives the soup a wonderful flavor. It is very important to use guascas and papa criolla as they are the key ingredients in this dish.
For me, Ajiaco Santafereño is a feel-good comfort food and I like to serve it with avocado on the side. In Colombia Ajiaco is traditionally cooked in clay pots like the one I used in the pictures, but if you don't own one, just use a regular large pot to make this popular Colombian soup.
Each region of Colombia has it own specialties and characteristic dishes. For example, in the capital of the country Bogotá; Ajiaco is a very popular dish. Comforting, filling and absolutely delicious makes this Colombian chicken soup the perfect meal during the cold weather.
What you Need to Make this Recipe
Chicken: I like to use bone in chicken breast to add more flavor to the soup, but feel free to use boneless if you prefer.
Water: You can replace it for chicken or vegetable broth.
Herbs: you need guascas to make ajiaco. I find them dried in small bags online here in the United States, but in Colombia you will find them fresh. I also like to add fresh cilantro to my soup, but if you don't like the flavor just omit it.
Vegetables: You need three different kinds of potatoes to make this soup (red, white and small yellow potatoes (papa criolla) an Andean potato. If you don't have papa criolla, you can replace it with small yellow potatoes. Garlic, corn and Scallions give extra flavor to this dish.
To serve this soup you will need heavy cream and capers.
How to Make this Recipe
In a large pot, place the chicken, corn, chicken bouillon, cilantro, scallions, garlic, salt and pepper. Add the water and bring to a boil, then reduce heat to medium and cook for about 30 to 35 minutes, until chicken is cooked and tender. Remove the chicken and set aside.
Continue cooking the corn for about 15 more minutes. Discard green onions and add red potatoes, white potatoes, and the guascas. Cook for 15 more minutes.
Uncover and add the frozen papa criolla and simmer for 15 minutes, season with salt and pepper.
Shred the chicken breast and return to the pot. Serve the Ajiaco hot with capers and heavy cream on the side.
How to Serve this Soup?
Ajiaco can be eaten for lunch or dinner and will keep you full and satisfied. I like to served it with avocado and a green salad on the side. Some people like to serve it with white rice.
Cooking Tips
You can find dried guascas on Amazon.
In the USA yo can find frozen papa criolla in Latin markets.
You can shred the chicken breasts with two forks, but you can also add the cooked chicken breasts to a mixer with a paddle attachment and shred it on low speed.
More Chicken Soup Recipes
Cilantro-Lime Rice and Chicken Soup
Sancocho de Gallina (Chicken or Hen Sancocho)
Chicken Noodle Soup (Sopa de Pollo con Pasta)
Caldo de Pollo con Papas (Chicken Broth with Potato Soup)
Sopa de Arroz con Pollo (Chicken and Rice Soup)
Colombian Ajiaco Recipe
Ingredients
- 3 chicken breast skin removed
- 12 cups water
- 3 ears fresh corn cut into 2 pieces
- Salt and pepper to taste
- 2 chicken bouillon cubes
- 3 scallions
- 2 garlic cloves minced
- 3 tablespoon chopped cilantro
- 2 cups papa criolla Andean Potato
- 3 medium white potatoes peeled and sliced
- 3 medium red potatoes peeled and sliced
- ⅓ cup guascas
- 1 cup heavy cream for serving
- 1 cup capers for serving
Instructions
- In a large pot, place the chicken, corn, chicken bouillon, cilantro, scallions, garlic, salt and pepper. Add the water and bring to a boil, then reduce heat to medium and cook for about 30 to 35 minutes, until chicken is cooked and tender. Remove the chicken and set aside.
- Continue cooking the corn for about 15 more minutes. Discard green onion and add red potatoes, white potatoes, and the guascas. Cook for 15 more minutes.
- Uncover and add the frozen papa criolla and simmer for 15 minutes, season with salt and pepper.
- Shred the chicken breast and return to the pot. Serve the Ajiaco hot with capers and heavy cream on the side.
Notes
- You can find dried guascas on Amazon.
- In the USA yo can find frozen papa criolla in Latin markets.
- I like to serve Ajiaco with avocado and a light salad on the side.
Torie
Erica, Thanks for all the great recipes. I made your Ajiaco yesterday. It was so good! Capers are a must!
Erica
Torie- Thank you for your feedback! Glad you liked it and you are right about the capers.
Erica
Traci- 3 potatoes. Thank you for the comment! I fixed it 🙂
traci
hi erica - i'm making the ajiaco today! i noticed that the red potatoes are listed twice on the recipe... are there a total of 3 red potatoes? thanks!
traci
Thanks, Erica,
I definitely will try it and report back here. (Along with many of the other recipes!) We're in Colombia right now, but when we get back, I'll get to cooking!!
traci
erica, thank you so much for all of these recipes! my husband is colombian (i'm not) and he dearly, dearly, misses all of his favorite foods. these are wonderful, authentic recipes that i can't wait to try out. i have read through many ajiaco recipes, and yours seems to be the closest to what we're used to here in colombia. question: do the potatoes break down to thicken the soup, or do you mash them up a bit. (the ajiaco we eat seems to be thick and stew-like...)
thanks!
Erica
Traci- You don't have to mashed the potatoes. They usually break during the cooking process.
The papa criolla helps the soup to thick the soup, mine was pretty thick and delicious. Try it!
Respondon
Guascas are "galinsoga parviflora," a weed in North America that's sometimes called Gallant Soldier. It is a nuisance around corn fields, and if you want to make an agricultural extension agent laugh, tell him (or her) that you *want* it because they're accustomed to farmers who want to destroy it. But you shouldn't gather it next to a corn field because it's probably been sprayed. (That helpful advice is from the extension agent!) You can buy it dried at amigofoods.com and in Colombian stores in NY or Washington. Some people say that oregano is a good substitute but I don't think so.
The frozen papa criolla work well for me, but the jarred ones (La Fe) have a chemical taste. When I don't have papa criolla, I boil yukon gold potatos and then food-process them into a slurry that I add to the soup; I also use a packet of El Rey ajiaco seasoning.
Al
I was also going to comment that guascas is a very common garden "weed". I live in New Hampshire, and can get all I want just outside my door. Galinsoga, or "Gallant Soldiers". I'm afraid a lot of people won't scroll down to see this, so perhaps Erica will edit her post so people will see it? Why pay for dried guascas when the fresh is so abundant!
Jamie
I am preparing this dish for my son's girlfriend, who is Colombian, for her birthday. What do you serve with the Ajiaco? I heard that it is typically served with avocado, capers, heavy cream and rice on the side. Is there a specific type of rice? What else? Thank you for this wonderful web site. I have truly enjoyed browsing through the recipes.
Erica
Hi Jamie,
We serve ajiaco with plain white rice, avocado, capers and heavy cream! Thank you for the wonderful comment!
John D.
My wife is Colombian and she always adds a little salt, finely chopped white or yellow onion and about 2 - 3 finely chopped cloves of garlic all cooked with the rice.
My wife also combines a small bottle of non-pareil capers and some finely chopped onion (white) in a small serving dish so everyone can add it to their own taste. For the cream she uses the brand called La Lechera crema de leche (milk cream) by Nestle.
Hope this helps.
Gina
Is there anything I can subtitute for guascas...im in canada and cant
get that here 🙁
Erica
Hi Gina,
I don't think so! Sorry!
Angie
You can buy it in Latino grocery stores here in Canada. I'm in Ottawa and can get it here.
Anonymous
I got it on Amazon.
Jazmin
If you are in Toronto you can find them.
BriBri
Amazon has the Columbian herbs.
Vaughn
You can get it on Amazon
Luisa
Can you use chicken stock instead of cubes? If so how much would you recommend?
Erica Dinho
Yes, yes replace the water for chicken stock or broth.
Luisa
Thank you so much!
Anonymous
Amazon
Scott
Thanks for this recipe! I have craved a good ajiaco recipe since my first trip to Bogota. The links are incredibly helpful also! Please keep adding recipes. I love Colombian food!
Erica
Scott,
Thank you for your comment.
Maggie
This sounds delicious! I have to be on the lookout to see if I can find guascas.
Anonymous
Amazon!
Carmen Morales
Amazon has guascas and the papas criollas
Carol
Omg!!! ALWAYS serve Ajiaco with White Rice AND Avocado!!!
I am from Bogotá. This IS the way to serve it.
Buen Provecho!
Erica
Maggie you can find guascas online.
https://www.amigofoods.com/kigu10gr.html
5 Star Foodie
How wonderful to learn more about Columbian food from your blog! This soup looks soooo good!
Anonymous
It is Colombia, not Columbia.
Just to set it straight, this is the country on the tip north of South America....and their gastronomy is absolutely amazing. On the northern coast on the Caribbean they eat a lot of seafood served with coconut rice which gives just the right touch of sweet. Must try!!
Anonymous
Venezuela is the country at the very top of South America though 😉
TonyM
I have never eaten Columbian food but that soup looks and sounds absolutely delicious. I must look out a good Columbian restaurant here in London.
andrea
La Bodeguita Elephant and Castle London Colombian restaurant absolutely delicious
Mario
Andrea, do you know colombians restaurants in Manchester?
AL
Colombia NOT Columbia
KAROL
Colombia with O please not COLuMBIA
Anonymous
Colombiano
Anonymous
Colombian. lot's of filet'd meat too.
Anonymous
Colombian
Anonymous
Its Colombian
Dallas
I am about to make it this week, but could I just use one type of potato? I was going to use my fresh garden potatoes and how do you serve with the heavy cream on the side? Do you just add some in your bowl at the end?
Erica Dinho
Cream on the side. This soup is made with two or three type of potatoes.
Erica
Thank you every one for all your great comments.I love Ajiaco too.
TonyM, I hope you can find a nice Colombian Restaurant in London, it is fun to try different recipes and ingredients.
Forager
Oh this looks delicious - great comfort food as you say. I'll have to try this recipe soon 🙂
Anonymous
I love ajiaco! Great Recipe.
Gail
I have had Ajiaco in Bogota served with white rice, avocado, capers and cream on the side. In the US I use the yellow Yukon potatoes and they are quite good with it.
Anonymous
Never with rice. Sorry 🙁
Anonymous
Always with rice, at restaurants in Bogota.
Linda M Abadia
El arroz es opsional, es rico con el y rico sin el.
jason chapman
I've had it three times. Once in the States and twice in Colombia. It was always served with rice.
Rafaela
I'm from Colombia and it always comes with rice on the side. It's supposed to have it 😀
Anonymous
Yes!! With white rice and avocado. Im from Bogotá.
Maria G
Always with rice as a side and avocado.. trust me i'm from bogota..
Mark
Hello Maria, I hope you are doing well.....the Ajiaco looks delicious......I have been chatting with some ladies from Colombia and find them to be very friendly......You said you were from Bogota.......Do you live there, or in a different country?
Sincerely,
Mark
maria v. martinez
Everything is better with rice!! I’m making your recipe right now!!
Patricia Anderson
Always with rice.
Isabel
Always with rice.
Anonymous
Oh hell yes
Noneed
I’m Colombian, always with rice
Mauro
Always with rice!!!rice is as important as the guascas
Anonymous
Is always with rice in the side
Anonymous
I loved it with rice. STFU you person
Lillian
Do you use 1/3 cup dried guascas?
Anonymous
Try using three different types of potatoes, Yukon, red and russet. Im sure your version is good. But i bet it would taste different with the three different potatoes
April Sandifer
Haven’t cooked it yet but I will very soon! A couple of questions tho, are the papa criolla frozen first? Is the guascas dried or fresh? Is there a specific heavy cream that you use? Thanks!
Erica Dinho
I buy frozen papa criolla here in the USA, because I can't find fresh here.I also have to use dried guascas, because I can't find fresh her in the USA. I use organic heavy cream.
Marcela
If you live outside Colombia, you might find them frozen in Colombian shops. If you live in Colombia no need to freeze them. If you have fresh guascas, then, better. Dried guascas wörk ok too. Any type of cream goes well. I like sour cream specially 🙂
Nora Olave Shibusawa
When making ajiaco we, Colombians, do NOT mince the garlic, we just break it a little bit, otherwise the ajiaco will taste garlicky.
Lorena
Did you whip your heavy cream? It looks thick in your picture
Anonymous
Oh really. U love this?
Anonymous
I made it yesterday for a family gathering and if was amazing! Delicious flavor. In English I think it's best described as a chowder. It's supposed to be creamy. One tip, once everything is cooked, take a few cups of potatoes and broth and blend them then put back in and it thickens the soup. Tastes amazing with the cream and capers and some avocado on the side. Loved the recipe, Thank you!