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 and milk 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. Also some cooks like to replace the water with broth for more flavor.
How to Serve 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. You can serve it for lunch or dinner with a simple salad on the side.
This traditional Colombian soup 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, step by step video 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.
Adriana
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.
Erica
Thank you,Adriana! Enjoy the blog!
Mr.Bug
This soup is like viagra, it wakes up the dead
Caroll
I am sad to say that there is not a way to replace calados, they are. So missed specially with this recipe.
YURI
THIS USED TO BE ONE OF MY FAVORITES WHEN I WAS IN COLOMBIA. I AM GLAD THAT YOU POSTED THIS IVE BEEN LOOKING FOR IT...I HOPE MY KIDS AND THE HUSBAND LIKE AS MUCH AS I DID......THANKS
Javier
Any ideas how to replace calados?
Scarlet
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
Lea
This is one of my favorite meals!! My mom adds sliced potatoes to it. Yum!
Libby
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.
Daniela
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!
Paco
Great recipe!
My grandmother's version (she was from Alban, Cundinamarca, Colombia) included one garlic clove, crushed.
Matt
This looks gnarly...
oscar
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
Maria
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!
Adriana
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.
Anonymous
My friend also from Bogata puts very small diced potatoes in his. Sauté the potatoes and onions a bit in butter then add water. Cook til potatoes are done. Add milk. Bring to a low boil. Drop in the eggs and cilantro. Sooo good! I add a touch of garlic to mine.
Nancy T.
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!
Chris
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.