Ajiaco: Colombia’s Soul-Warming Soup That Locals Swear By (And Tourists Rarely Get Right)

If there’s one dish that captures the heart and soul of Bogotá, it’s ajiaco—a warm, hearty soup that brings together the essence of Colombian comfort food. This thick and flavorful chicken soup is made with three types of potatoes, corn on the cob, shredded chicken, and the key secret ingredient: guasca, an aromatic herb that gives ajiaco its unmistakable taste. It’s the kind of dish that feels like a hug on a rainy mountain day, filling your kitchen with savory, earthy aromas that transport you straight to the Andes.

Ajiaco isn’t just a meal; it’s a culinary tradition deeply embedded in Colombian family gatherings, celebrations, and Sunday lunches. Every household has its own version, but the comforting base remains the same—tender chicken simmered with potatoes until the broth turns rich and creamy. It’s topped with fresh cream, capers, and slices of avocado to add tang and creaminess to every spoonful. For many Colombians, this dish is not just food—it’s home.

In this recipe guide, you’ll learn how to recreate authentic Colombian ajiaco in your kitchen, whether you’re missing home, exploring South American cuisine, or simply craving something warming and delicious. Don’t worry if guasca isn’t available at your local store; I’ll share substitutes that keep the soul of the dish intact while bringing this comforting Colombian classic to your table.

Read here Colombian food, best Colombian breakfast and Colombian drinks

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Best Time to Eat and What to Serve It With

Best time to eat:

Ajiaco is traditionally enjoyed as a hearty lunch or dinner, especially during cooler days when you need something warming and filling. In Bogotá, it’s a popular Sunday family lunch dish, best shared around the table with loved ones.

Perfect pairings:

Side: Serve with white rice on the side and slices of ripe avocado for creaminess.

Drink: Pair it with aguapanela (Colombian sugarcane drink) or a light lager if enjoying it for dinner.

Dessert: Finish with a classic Colombian brevas con arequipe (figs with dulce de leche) or arroz con leche for a sweet, authentic touch.

Ajiaco is more than soup—it’s a celebration of Colombia’s flavors and hospitality, ready to bring warmth and tradition to your next meal.

Despite its popularity, Ajiaco sparks debates across Colombia about where the dish truly originated. Bogotá claims it as its own, but regions like Cundinamarca and Boyacá also insist they perfected it first. Each version varies slightly—some thicker, some lighter—but locals are quick to defend their regional style as the “real” Ajiaco.

Another point of contention is the type of potatoes used. Purists insist on using three specific Colombian varieties—criolla (yellow), sabanera (firm), and pastusa (soft)—to achieve the ideal texture. However, outside Colombia, cooks often substitute with Yukon Gold or russet potatoes, which traditionalists argue changes the soul of the dish entirely.

Finally, there’s the debate over add-ins like cream or capers. While Bogotá versions include them, rural families often skip these extras, favoring simplicity. These disagreements highlight an ongoing conversation within Colombian cuisine—between authenticity, adaptation, and accessibility.

How to Make Ajiaco

Ajiaco Recipe Ingredients

For the Soup:

3 chicken breasts (bone-in for more flavor)
8 cups chicken stock or water
1 large white onion, chopped
3 garlic cloves, minced
2–3 ears of corn, cut into 2–3 pieces each
1 lb (500 g) yellow potatoes, peeled and sliced
1 lb (500 g) white potatoes, peeled and sliced
1 lb (500 g) creamer potatoes (or any small variety), peeled
1 bunch fresh guascas (or 1 tbsp dried guascas; substitute parsley if unavailable)
1/2 cup heavy cream (optional, for creamier texture)
Salt and freshly ground black pepper, to taste

For Garnish and Accompaniments:

1/2 cup capers
1/2 cup chopped cilantro
1/2 cup sour cream
2–3 ripe avocados, sliced
White rice (cooked, for serving)
Lime wedges (optional)

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Step By Step How to Make Ajiaco

Cook the Chicken

In a large pot, bring the chicken stock (or water) to a boil. Add the chicken breasts, chopped onion, garlic, and a pinch of salt. Lower the heat and simmer until the chicken is fully cooked (about 30 minutes).

Remove the chicken from the pot, shred the meat, and set aside. Keep the broth in the pot.

Add the Potatoes and Corn

Add the yellow and white potatoes to the pot and simmer for 20 minutes. These will break down and thicken the soup.

Add the creamer potatoes and corn pieces. Simmer for another 15–20 minutes, or until all the potatoes are tender.

Flavor the Soup

Add the guascas to the pot and stir well. Simmer for an additional 10 minutes to let the flavors meld. Taste and adjust seasoning with salt and pepper. Add heavy cream at this stage if a creamier texture is desired.

Serve

Ladle the soup into bowls, ensuring each serving has a mix of chicken, potatoes, and corn. Garnish with capers, chopped cilantro, and a dollop of sour cream. Serve with sliced avocado, lime wedges, and white rice on the side.

Tips To Make Ajiaco

This herb is essential for authentic Ajiaco. If you can’t find it, parsley or cilantro can be used, but the flavor will differ.

The variety of potatoes is key to achieving the right texture. Use starchy potatoes (like Yukon Gold) to thicken the soup naturally.

Use fresh ears of corn for the best flavor, but frozen corn cobs can be a substitute.

Simmering the soup slowly enhances the flavors and gives the dish its comforting taste. Serve Ajiaco with arepas or crusty bread for a complete meal.

How Many Calories Have Ajiaco

Approximately 400–500 calories (depending on garnishes and portion size)
Chicken and broth: ~150 calories
Potatoes: ~200 calories
Corn: ~50 calories
Garnishes and accompaniments: ~100 calories (depending on amounts of sour cream, avocado, and rice)

Serving Suggestions

To serve Ajiaco the traditional way, ladle the hot soup into deep bowls, ensuring each serving includes a mix of chicken, potatoes, and corn. Offer small bowls of rice, avocado, and capers on the side so each guest can personalize their meal.

If you want to elevate your presentation, serve Ajiaco in rustic clay bowls or ollas de barro, just as Colombian grandmothers do. The earthy tone of the pottery not only looks beautiful but also keeps the soup warm for longer, enhancing the experience.

For a cozy dinner, pair Ajiaco with warm bread or arepas, a light green salad, and chilled white wine. This transforms a simple comfort dish into a full, restaurant-quality meal without losing its homely charm.

Final Thoughts

Ajiaco isn’t just soup—it’s a story in a bowl. It represents Colombia’s heart, where history and hospitality meet around the family table. Every ingredient carries meaning, from the humble potato to the fragrant guasca that ties everything together.

Cooking Ajiaco at home connects you to a tradition that spans generations. It’s an act of patience and care, reminding us that great food doesn’t rely on complexity, but on the love and time we pour into it.

So next time you’re craving something comforting yet exotic, skip the store-bought soup and make Ajiaco from scratch. One taste, and you’ll understand why Colombians proudly call it the dish that warms both body and soul.