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Ajiaco

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description Ajiaco Overview

Ajiaco is a traditional Colombian chicken and potato soup originating from Bogotá. The stew is defined by the use of three distinct native potato varieties, most notably the small, yellow papa criolla, which breaks down to thicken the broth. It is commonly served with corn on the cob, capers, cream, and avocado. Regarded as a national dish of Colombia, it is a staple in the Andean highlands.

help Ajiaco FAQ

What makes Ajiaco different from regular chicken soup?

Ajiaco is a dense, creamy Colombian chicken soup that derives its distinct flavor and texture from the use of three different types of native potatoes and an herb called guascas. The specific inclusion of papa criolla—small yellow potatoes—is what ultimately breaks down to give the broth its signature thick consistency.

What herbs and garnishes are served with Colombian Ajiaco?

The essential flavoring agent in Ajiaco is guascas, a South American herb that imparts a unique, slightly earthy flavor to the broth. When served, the soup is heavily garnished with fresh cream, capers, avocado slices, and a side of white rice.

What type of chicken is traditionally used in Bogotá Ajiaco?

Traditional Ajiaco, originating in Bogotá, relies on bone-in chicken breasts that are simmered directly in the broth. Cooking the meat on the bone infuses the soup with a richer, more savory flavor, and the chicken is shredded and added back to the pot before serving.

Can you make Ajiaco without papas criollas?

While you can technically make the soup without them, papa criollas are essential to achieving the authentic, thick, golden-yellow broth of a true Ajiaco. If unavailable outside of Colombia, some chefs substitute them with Yukon Gold potatoes blended into a puree to mimic the starchiness, though the taste will differ.

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