Ajiaco Santafereño

This creamy, hearty chicken and potato soup is a true comfort food from Bogotá. It’s rich in flavor, filled with native Colombian ingredients like guascas (a unique herb), and perfect for family gatherings. The combination of different potatoes gives it a wonderful texture.

Ingredients (Serves 6-8)

For the soup:

• 1 whole chicken (or 6-8 chicken thighs/legs)
• 3 types of potatoes: 4 medium white potatoes, 3 red potatoes, 3 yellow (pastusa) potatoes – peeled and cut into pieces
• 2 ears of corn, cut into 3-4 pieces each
• 1 bunch of guascas (or substitute with dried guascas / cilantro + oregano if unavailable)
• 1 bunch of cilantro
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2-3 scallions (green onions)
• Salt and pepper to taste
• Water (about 3-4 liters)

To serve:

• Heavy cream or sour cream
• Capers
• Sliced avocado
• White rice (on the side)
• Colombian arepas (optional)

How to Make Ajiaco Step by Step

Prepare the broth: Place the chicken in a large pot with water, onion, garlic, scallions, salt, and pepper. Bring to a boil, then simmer for about 45-60 minutes until the chicken is tender. Remove the chicken, shred the meat, and set aside. Strain the broth if desired.

Add the star ingredients: Return the broth to the pot. Add the corn pieces and the different types of potatoes (cut into medium chunks). Cook for 20-25 minutes until the potatoes start to soften and slightly break down, thickening the soup naturally.

Add the herbs: Add the chopped guascas (reserve some for garnish) and cilantro. Simmer for another 10-15 minutes. The guascas give the soup its signature earthy, aromatic flavor.

Finish the soup: Return the shredded chicken to the pot. Adjust seasoning with salt and pepper. Let it simmer for a few more minutes so all flavors meld together.

Serve: Ladle into bowls. Top with a dollop of cream, a few capers, and fresh avocado slices. Serve with white rice on the side and arepas.

Pro tip: The soup tastes even better the next day