Ajiaco Colombiano: A Rich and Hearty Colombian Soup
One of Colombia’s most recognizable and cherished foods is Ajiaco Colombiano. Deeply ingrained in Colombian culinary traditions, especially in the Andean area, is this hearty and savory soup. Ajiaco, which is well-known for its creamy texture and distinctive ingredient combination, is more than simply a meal; it’s a gathering place for families and a reminder of Colombia’s rich culture.
We’ll examine the key components of this culinary marvel in this blog and explain how each adds to the dish’s unique flavor.
Ajiaco Colombiano Recipe Card
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken (bone-in) | 2–3 pieces (thighs or breasts) | For richer flavor, use bone-in chicken. |
| Papas criollas | 2 cups (about 10 small potatoes) | These dissolve and thicken the soup. |
| Papas sabaneras | 2 cups (about 4 medium potatoes) | Adds body and texture to the soup. |
| Papas pastusas | 2 cups (about 4 medium potatoes) | Enhances creaminess of the soup. |
| Guascas | 2 tablespoons | Essential herb for authentic flavor (fresh or dried). |
| Corn on the cob | 2–3 pieces, cut into thirds | Adds sweetness and is served whole in the soup. |
| White onion | 1 medium, finely chopped | For making the chicken broth. |
| Garlic | 2 cloves, minced | Adds depth to the broth. |
| Cilantro | A few sprigs | Optional, for broth flavor. |
| Capers | 1/4 cup | Served on the side for garnish. |
| Heavy cream | 1/4 cup | Drizzle over the soup before serving. |
| Avocado | 1–2, sliced | Served as a topping for added creaminess. |
| White rice | 1 cup (cooked) | Served on the side for accompaniment. |
| Salt and black pepper | To taste | For seasoning the broth and soup. |
| Water | 8 cups | Base for the chicken broth. |
Instructions
- Prepare the Chicken Broth:
- In a large pot, combine the chicken, water, onion, garlic, cilantro, salt, and pepper.
- Simmer for 30–40 minutes until the chicken is tender.
- Remove the chicken, shred it, and set aside. Strain the broth if needed.
- Add Potatoes and Guascas:
- To the broth, add all three types of potatoes and guascas.
- Simmer until the papas criollas dissolve and the other potatoes are tender.
- Cook the Corn:
- Add the corn pieces to the soup and cook until tender, about 15–20 minutes.
- Final Touches:
- Adjust seasoning with salt and pepper.
- Serve the soup in bowls, adding shredded chicken to each.
- Garnish and Serve:
- Provide capers, heavy cream, avocado slices, and cooked white rice on the side for customization.
- Enjoy hot!
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
This recipe serves 4–6 people.
Ajiaco Colombiano’s Essential Components
Ajiaco’s simplicity and the flawless balance of its elements are what make it so magical. The main components of this delectable soup are as follows:
1. Pollo chicken
Traditionally, bone-in chicken pieces—typically chicken breasts or thighs—are used in Ajiaco Colombiano. A rich and savory flavor is added to the broth by simmering the chicken until it is soft. To create a substantial and high-protein basis, the slow-cooked chicken is then shredded and put back to the soup.
2. Papas (potatoes)
Ajiaco’s staple food is potatoes. The use of three types of Colombian potatoes, each of which contributes unique textures and aromas, is what distinguishes this soup:
- Papas criollas: These tiny yellow potatoes disintegrate during cooking, adding thickness and a creamy texture to the soup.
The medium-sized, waxy potatoes, known as papas sabaneras, give the soup substance by holding their shape.
Papas pastusas: The creaminess is enhanced by the little disintegration of starchy potatoes.
3. Guascas
Genuine ajiaco requires guascas, a South American native herb. This fragrant herb gives the soup a distinct, earthy flavor that no other ingredient can match. Its inclusion unifies all the ingredients and gives it a distinctively Colombian flavor.
4. Mazorca corn)
An essential component of ajiaco is corn on the cob. The soup has a pleasing texture and sweetness from the thick chunks of fresh maize that are cooked in it. Diners can eat the corn straight off the cob because it is served whole in the soup.
5. Alcaparras Capers)
Capers give the soup’s creamy richness an acidic, briny contrast. Each diner can add them to their own taste because they are served on the side.
6. Crema de Leche, or Heavy Cream)
The soup gains a velvety richness from the addition of heavy cream. It is usually provided as a topping, much like capers, allowing each person to personalize their bowl.
7. Aguacate, or avocado)
Ajiaco is traditionally served with sliced ripe avocado. Its mild flavor and creamy texture provide the ideal counterpoint to the soup’s strength.
8. Arroz rice
White rice is frequently offered as an accompaniment. Although it isn’t added straight to the soup, it enhances the flavors and adds a cozy touch.
How to Make Colombiano Ajiaco
- Let the chicken simmer: Start by cooking the chicken in water with a few cilantro sprigs, salt, onion, and garlic. When the chicken is done, take it out, shred it, and put it aside.
- Add the guascas and potatoes: Add the guascas and all three kinds of potatoes to the chicken broth. Allow the papas criollas to dissolve and thicken the soup by simmering the potatoes until they are tender.
- Add Corn: Put the corn on the cob and heat until it’s soft.
- Modify Seasoning: Add salt and pepper to taste and modify the seasoning as necessary.
- Garnish and Serve: Pour the soup into dishes and top with avocado slices, heavy cream, capers, and shredded chicken. Serve with white rice on the side.
The Unique Qualities of Ajiaco Colombiano
More than just a soup, ajiaco is a symbol of Colombia’s inventive cooking and rich agricultural past. The combination of regional components, such as native potatoes and guascas, highlights the biodiversity of the nation. Furthermore, ajiaco is a food that unites people; it’s frequently offered at festivities, family get-togethers, or just to warm up on a chilly Andean day.
The Best Ways to Make Real Ajiaco
Make use of fresh guascas: Specialty Latin markets sell dried guascas if fresh ones aren’t available.
Select chicken with bones: The soup gains richness and depth from the bones.
Take your time: Ajiaco is best prepared slowly so that the flavors can combine.
Concluding Remarks
The essence of Colombian cuisine is embodied in the soulful dish known as ajiaco Colombiano. Every bite conveys a tale of custom, camaraderie, and a passion for delicious food, whether you’re consuming it in Bogotá or cooking it in your own kitchen. To taste Colombian tastes and make enduring memories at the table, try preparing ajiaco at home.
