Ajiaco Recipe: Authentic Colombian Chicken Potato Soup

Ajiaco is the soul of Bogota in a bowl, and this ajiaco recipe shows you how to bring that warmth to your own kitchen. This thick, creamy Colombian chicken potato soup gets its body from three types of potatoes, its sweetness from corn on the cob, and its signature flavor from a humble herb called guascas. Topped with heavy cream, briny capers, and ripe avocado, ajiaco is comfort food at its absolute best. Follow this ajiaco recipe step by step for a pot of soup that tastes like a trip to Colombia.

Prep Time: 25 minutes | Cook Time: 60 minutes | Servings: 6

Difficulty: Easy | Calories: ~380 per serving

What Makes This Ajiaco Recipe Special?

Ajiaco is not just another chicken soup. It is the signature dish of Bogota, the capital city of Colombia, where it has been a staple for centuries. What sets ajiaco apart from every other soup you have tried is the way three different potatoes work together in the pot. Specifically, starchy potatoes dissolve into the broth and give it a thick, velvety body. Meanwhile, waxy potatoes hold their shape and provide satisfying bites. A third variety falls somewhere in between, adding creaminess. This layered texture is something no other soup achieves.

Then there is guascas, the herb that gives ajiaco its unmistakable flavor. Guascas tastes faintly of artichoke hearts with a green, slightly floral note. Without it, the soup is still good, but with it, the soup is truly and unmistakably Colombian. Guascas (Galinsoga parviflora) grows wild across South America, and in Bogota it is as essential to ajiaco as basil is to pesto.

This ajiaco recipe follows the traditional method used by home cooks in Bogota. Everything simmers in one pot. First, the chicken cooks slowly, giving the broth deep flavor. Then the potatoes go in and do their magic. The result is a soup so thick and rich that it straddles the line between a soup and a stew. Of course, every Colombian family has their own version, but the foundation stays the same: chicken, three potatoes, corn, and guascas.

Choosing the Right Potatoes for Ajiaco

The secret to a great ajiaco recipe is using three types of potatoes. Each one serves a specific purpose, and together they create the soup’s famous texture. Below are the best options you can find outside of Colombia.

• Russet potatoes (for thickening): These starchy potatoes break down completely during cooking and dissolve into the broth. They act as a natural thickener, giving the soup its creamy, opaque body without any flour or cream. For best results, peel and cube them so they fall apart faster.
• Red potatoes (for texture): Waxy red potatoes hold their shape well. They stay firm and provide hearty chunks that you can bite into. They add substance and make each spoonful feel satisfying.
• Yukon Gold potatoes (best substitute for papa criolla): In Colombia, cooks use papa criolla, a small yellow potato with a buttery, creamy texture. Yukon Gold is the closest match available in most supermarkets. These potatoes soften but do not fully dissolve, adding body and a golden hue to the broth.

Ingredients for Ajiaco

Soup Base:

• 2 pounds bone-in, skin-on chicken breasts or thighs
• 8 cups chicken broth
• 1 medium white onion, quartered
• 3 scallions, chopped
• 4 cloves garlic, minced
• 2 bay leaves

Potatoes and Corn:

• 1 pound Yukon Gold potatoes, peeled and sliced
• 1 pound red potatoes, peeled and cubed
• 1 pound russet potatoes, peeled and cubed
• 3 ears of corn, cut into thirds

Seasoning and Toppings:

• 1 tablespoon dried guascas (or 3 tablespoons fresh)
• 1 teaspoon ground cumin
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Heavy cream for serving
• Capers with their brine for serving
• 1 large ripe avocado, sliced, for serving

Pro tip: If you cannot find guascas at a local Latin grocery, order dried guascas online. There is no true substitute, but in a pinch, use a teaspoon of dried oregano mixed with half a teaspoon of dried tarragon. The flavor will not be identical, but it gets you closer than skipping the herb entirely.

Step-by-Step Instructions

Step 1: Cook the Chicken

1 Place the chicken pieces in a large, heavy-bottomed pot. Add 8 cups of chicken broth, the quartered onion, chopped scallions, and bay leaves. Bring everything to a boil over high heat. As foam rises to the surface, skim it off with a spoon to keep the broth clean and clear.

Lower the heat to a gentle simmer and cook for 25 to 30 minutes. The chicken should be fully cooked and tender enough to pull apart easily. In fact, using bone-in chicken is key because the bones release collagen into the broth, giving it a richer body and deeper flavor than boneless cuts ever could.

Step 2: Shred the Chicken and Add the Potatoes

2 Remove the chicken from the broth and set it on a cutting board. Discard the skin, bones, onion quarters, and bay leaves. Shred the meat into bite-sized pieces using two forks. After that, set the shredded chicken aside.

Add all three types of potatoes and the corn pieces to the broth. Bring back to a simmer and cook for 30 to 40 minutes. Stir the pot every 10 minutes and watch the magic happen. The russet potatoes will start to dissolve and cloud the broth. Gradually, the Yukon Gold slices will soften and partially break down. Meanwhile, the red potatoes will hold their shape. This is exactly what you want for an authentic ajiaco.

Step 3: Season with Guascas

3 Once the broth has thickened and the russet potatoes have mostly dissolved, add the dried guascas, minced garlic, and ground cumin. Stir well and let the soup simmer for 5 more minutes. Notably, guascas need only a short time to release their earthy, herbal flavor into the broth.

Taste the soup at this point. Adjust the salt and add a few grinds of black pepper. At this point, the broth should taste rich, savory, and slightly herbal. If it seems thin, simply mash a few potato pieces against the side of the pot with a wooden spoon to thicken it further. A good ajiaco has a creamy, almost porridge-like consistency.

Step 4: Return the Chicken and Serve

4 Add the shredded chicken back to the pot and stir gently. Let everything warm through for 2 to 3 minutes. Ladle the hot soup into deep bowls, making sure each serving gets a piece of corn, plenty of chicken, and a mix of potato textures.

Next, set out the toppings in small bowls so everyone can customize their ajiaco. Drizzle heavy cream over the top for richness. Scatter a spoonful of capers with a splash of their brine for a salty, tangy punch. Lay slices of ripe avocado on the side. Finally, finish with a sprinkle of fresh cilantro. In Bogota, diners add each topping to taste with every spoonful, and that ritual of mixing is part of what makes eating ajiaco so enjoyable.

Expert Tips for the Perfect Ajiaco Recipe

Use Bone-In Chicken for Maximum Flavor

Bone-in chicken gives the broth depth that boneless pieces simply cannot match. The bones release gelatin and collagen as they simmer, making the broth silky and rich. In particular, chicken thighs work especially well because they stay moist and tender even after long cooking. If you only have boneless chicken, simmer it for a shorter time to avoid drying it out.

Do Not Skip the Three-Potato Method

Using just one type of potato is a common shortcut that ruins the texture of ajiaco. The whole point of the dish is the interplay between dissolved, semi-dissolved, and intact potatoes. For instance, if you use only waxy potatoes, the broth will be thin. Similarly, if you use only starchy ones, you will end up with mashed potato soup. The combination of all three creates the creamy yet chunky consistency that defines real ajiaco.

Stir the Pot to Help Potatoes Dissolve

Every 10 minutes during the potato cooking phase, give the pot a good stir and press some of the softer potatoes against the side with your spoon. This helps them break down into the broth and speeds up the thickening process. The goal is a soup that coats the back of a spoon, not a watery liquid with potato chunks floating in it.

Ajiaco vs. Sancocho: A Colombian Soup Comparison

Colombia has two famous soups, and visitors often confuse them. Both are hearty, comforting, and central to Colombian food culture. However, they are quite different in flavor and preparation. Here is how they compare.

Serving Suggestions

In Bogota, ajiaco is a main course, not a starter. It arrives at the table in a deep bowl with all the toppings arranged on the side. Diners add cream, capers, and avocado as they eat, adjusting each spoonful to their liking. Here are the classic accompaniments that complete the meal.

Classic Accompaniments:

• White rice: A small mound of steamed white rice served on the side or dropped directly into the bowl. The rice soaks up the creamy broth and adds a neutral starch that balances the rich flavors.
• Avocado slices: Creamy, ripe avocado is essential. Its cool, buttery texture contrasts beautifully with the hot, savory soup. Use Hass avocados for the best flavor.
• Capers and caper brine: The salty, tangy burst of capers cuts through the richness of the broth. Add them sparingly at first and build up to your taste. The brine adds an extra layer of acidity.
• Heavy cream: A generous drizzle of cream over the top enriches the soup even further. In Bogota, some diners use so much cream that the surface turns white. Start with a tablespoon and add more as you eat.

Beverage Pairings:

• Aguapanela: A traditional Colombian drink made by dissolving panela (unrefined cane sugar) in hot water. It has a warm, molasses-like sweetness that pairs well with the savory soup.
• Colombian beer: A cold Aguila or Club Colombia lager is a refreshing counterpoint to the hot, thick soup. The light bitterness cleanses the palate between bites.
• Fresh fruit juice: Colombians love fresh lulo or maracuya (passion fruit) juice with meals. The tart, tropical flavor works well alongside the earthy richness of ajiaco.
• Hot chocolate with cheese: This classic Bogota pairing may sound unusual, but dipping a piece of fresh white cheese into thick hot chocolate after a bowl of ajiaco is a beloved local tradition.

Storage and Reheating

Refrigerator: Ajiaco keeps well in the fridge for up to 4 days. The soup thickens considerably as it cools because the dissolved potatoes firm up. This is normal and actually makes the leftovers taste even better. Store it in a sealed container.

Freezer: You can freeze ajiaco for up to 2 months. Let the soup cool completely, then transfer to freezer-safe bags or containers. Leave an inch of space at the top for expansion. Thaw overnight in the fridge before reheating.

Reheating: Warm the soup on the stove over medium-low heat, stirring often. Add a splash of chicken broth or water if the consistency is too thick. Do not boil aggressively, as this can make the potatoes grainy. Serve with fresh toppings every time, because cream, avocado, and capers taste best when added just before eating.

Common Mistakes to Avoid

1. Using Only One Type of Potato

This is the most common mistake people make with any ajiaco recipe. A single potato variety cannot give you the layered texture the dish demands. Without a starchy potato to dissolve, your broth will be thin. Without a waxy potato to hold its shape, the soup will lack satisfying bites. Always use three types for an authentic result.

2. Leaving Out the Guascas

Some recipes tell you to skip guascas or replace them with oregano. While the soup will still taste good, it will not taste like real ajiaco. Guascas contribute a unique earthy, slightly floral note that defines the dish. Order dried guascas online if your local stores do not carry them. Moreover, a single bag lasts for many batches.

3. Overcooking the Chicken

The chicken should simmer gently for only 25 to 30 minutes. If you boil it hard or cook it too long, the meat turns dry and stringy. Instead, remove it from the broth as soon as it is cooked through, then add it back at the very end. This keeps the chicken tender and juicy in the finished soup.

4. Adding All the Toppings to the Pot

Cream, capers, and avocado should always go into the bowl, never the pot. Adding cream to the cooking soup changes its texture and prevents leftovers from storing well. Avocado turns brown and mushy when heated. Therefore, keep toppings fresh and serve them on the side for the best results.

Frequently Asked Questions

What is ajiaco made of?

Colombian ajiaco features chicken, three types of potatoes, corn on the cob, and a distinctive herb called guascas. The potatoes thicken the broth naturally, creating a creamy soup without added flour or dairy during cooking. Each bowl arrives with cream, capers, avocado, and sometimes white rice on the side.

What does guascas taste like and where can I buy it?

Guascas have an earthy, slightly artichoke-like flavor with gentle herbal notes. You can find dried guascas at Latin American grocery stores or through online retailers. If you truly cannot find them, combine a teaspoon of dried oregano with half a teaspoon of dried tarragon as a rough approximation. However, for an authentic ajiaco recipe, genuine guascas make a real difference.

Why does ajiaco use three types of potatoes?

Each potato has a job. Starchy russet potatoes dissolve and thicken the broth. Waxy red potatoes stay firm and add chunky texture. Yukon Gold potatoes soften and contribute creaminess. Together, they create the rich, layered consistency that makes ajiaco unique among soups worldwide.

Can I make ajiaco in a slow cooker?

Yes, this ajiaco recipe works well in a slow cooker. Add the chicken, broth, all three potatoes, corn, onion, and scallions. Cook on low for 6 to 8 hours. The long, slow heat dissolves the russet potatoes perfectly. Add guascas and garlic in the last 30 minutes so their flavor stays fresh.

Is ajiaco gluten-free?

Yes, traditional Colombian ajiaco contains no gluten. All the core ingredients are naturally gluten-free, including chicken, potatoes, corn, guascas, cream, and capers. Check your chicken broth label if using a store-bought brand, as some contain wheat-based thickeners.

What is the difference between ajiaco and sancocho?

Both are iconic Colombian soups, but they take different approaches. Ajiaco uses chicken and three kinds of potatoes to build a thick, creamy broth. Sancocho features a wider variety of meats and root vegetables like yuca and plantain in a clear, lighter broth. Ajiaco belongs to Bogota and the highlands, while sancocho thrives across the entire country.

Variations and Adaptations

Vegetarian Ajiaco:

Replace the chicken broth with vegetable broth and skip the chicken entirely. Add extra corn and a handful of white beans or chickpeas for protein. The three-potato method still creates a thick, satisfying soup even without meat. Use mushroom broth for a deeper, more savory base.

Cuban-Style Ajiaco:

By contrast, Cuba has its own version of ajiaco that looks quite different from the Colombian original. Cuban ajiaco uses a mix of meats including pork, beef, and tasajo (dried beef), along with tropical root vegetables like yuca, malanga, and boniato. It is more like a thick stew than a soup. The Cuban version reflects the island’s diverse culinary heritage.

Quick Weeknight Ajiaco:

For a faster ajiaco recipe, use a rotisserie chicken to cut the cooking time nearly in half. Skip the first step of simmering raw chicken and go straight to cooking the potatoes in store-bought broth. Shred the rotisserie meat and add it at the end. This shortcut gets dinner on the table in about 40 minutes while still delivering the authentic flavors of ajiaco.

The Cultural Significance of Ajiaco

Ajiaco holds a place of deep pride in Bogota. In the cold, rainy highlands of the Colombian Andes, this soup has warmed families for generations. Indeed, Bogotanos consider ajiaco their culinary identity, much the way New Yorkers claim pizza or Parisians claim the croissant. Walk through any neighborhood in Bogota, and you will find restaurants with signs that say “Ajiaco Santafereno,” referring to the old colonial name of the city.

In many ways, ajiaco tells the story of Colombia itself. The Muisca people grew potatoes on the high Andean plateaus long before the Spanish arrived. Meanwhile, chicken and cream arrived with European influence. Corn was already a staple across the Americas. Together, these ingredients come together in a single pot that reflects centuries of cultural exchange. Ajiaco is a living record of how Colombian cooks turned simple, local ingredients into something great.

Today, ajiaco appears at family gatherings, holidays, and celebrations across Colombia. It is the soup that grandmothers make for visiting grandchildren. It is what you order at your favorite restaurant on a cold Bogota evening when you need something that feels like a warm embrace. Ultimately, making ajiaco at home connects you to that tradition, no matter where in the world you are standing.

Conclusion

This ajiaco recipe gives you a true taste of Bogota in your own kitchen. The keys to a great ajiaco recipe are straightforward: use three types of potatoes for layered texture, simmer the chicken gently for a rich broth, and add guascas for that irreplaceable Colombian flavor. Follow this ajiaco recipe step by step, and you will have a thick, creamy, deeply satisfying bowl of soup that rivals anything served in the restaurants of Bogota.

Looking for more Latin American favorites? Explore our American dishes collection for recipes like empanadas, ceviche, and tamales. You can also browse our full range of Asian soups and stews for even more global comfort food.