This Changua Bogotana recipe is the perfect breakfast on a cold morning. It's a light, filling and comforting soup.
What is Changua?
It is a typical breakfast in Bogotá, the capital of Colombia. It's a comforting soup made with milk, scallions, bread, cilantro and eggs.
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.
Variations and Notes
Like many traditional Colombian recipes, every cook, region and family has its own changua variation.
Some people like to add "cuajada" a Colombian cheese, almojábanas, potatoes to their changua.
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.
Ingredients
You will find the printable recipe card with exact amounts and directions below.
Milk: I prefer using whole milk, but use low fat if you prefer.
Water: To make the soup.
Eggs: I recommend using good quality eggs.
Cilantro: If you don't like cilantro use parsley
Scallions: Give the soup extra flavor
Salt and pepper to your taste.
Bread with butter to serve.
How to Make Changua
- 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.
- Let the eggs cook for 3 minutes and add the cilantro.
- Serve warm with bread on the side and garnish with fresh cilantro.
More Breakfast to Try
Huevos Pericos (Scrambled Eggs with Tomatoes and Scallions)
Pandebono (Colombian Style Cheese Bread)
Changua Recipe (Colombian Egg and Milk Soup)
Ingredients
- 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
Instructions
- 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.
- Let the eggs cook for 3 minutes and add the cilantro.
- Serve warm with bread on the side and garnish with fresh cilantro.
Leslie Correa
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:)
Tricia
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!
Erica
Thank you all!
La Hawaiana
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...:)
Anonymous
Calados!
Maritza Heg
Those big “crackers” are called CALADOS
Chef E
Hello! This has my name written all over it! You have a great site, and I am exploring some more...
Robert Guerrero
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.
Maria Valdez
We made it with milk,crusty bread, salt, cilantro and egg. It's absolutely delicious and it brings me memories of my grandmother. A nutritious breakfast for children and grown-ups alike. I now make it for my own grandchildren in Wales UK were I live after leaving Colombia in the 1970's.
Erica
Thank you everyone for the comments and for visiting 🙂
Anonymous
I lived in Bogota, and I highly recommend this soup in the morning.
Simply Life
Oh wow, I've never had anything like this - looks great!
Oysterculture
This soup sounds like the perfect way to start the day complete with some crusty, yummy bread to mop up all the last drops.
Kim
I've never seen a soup like this before, but it sounds yummy.
doggybloggy
what a unique and delicious soup!
Palidor
How delicious! That's a great way enjoy eggs.
Erica
Thank you guys!
Angela O.
My family has always called changua, caldo. Made almost the same, with a little pat of butter added anf the eggs are poached. We have never put cilantro, just green onions and tomato. It's so good. Always reminds me of my grandpa. Add some chocolate with cheese and it's the perfect breakfast.
Eliss
I've been wanting to have this lately...haven't since a teen. We also called it caldo, but my dad would use a bit of meat (stew beef leftover from night before)....just a little chunk, cilantro and of course the poached egg. He'd eat it with the in the soup, but I didn't like soggy bread, so I ate it on the side. Glad I found the recipe. So simple!
Rocio Maryott
Love this recipe, my grandma used to make it just like that, with old bread, we put the bread in the soup before serving, is a classic!
Nat
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...
Carol
I thought people use almojabanas in pieces and put it in the soup, or pieces of bread.
Anonymous
People do add almojabanas to this soup,when they have it, but any bread works. Also you can add cheese to it as well
Martin Maurer
..and myfather-in -law added boiled potatoes imsteas of bread. Lovely!
Nessa
Same! And my Mom taught me to accompany it w/ arepas con queso. Its sooooooo good!!
Leonor Patel
Or pieces of arepa
Anonymous
Arepa amarilla
KennyT
Erica, this is a very special breakfast idea for me, I'd love to try.
Jhonny Walker
It is so good to see this first thing in the morning 🙂 gives you one for breakfast 🙂