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Colombian ajiaco is the kind of soup that slides onto the table smooth as a late night soul groove. Tender shredded chicken, sweet corn on the cob, and creamy potatoes swim in a rich herb scented broth, creating a bowl that's savory, velvety, and deeply comforting. Top it with avocado, capers, and cream, and every spoonful hits with layers of richness, brightness, and texture.
If you dig this Colombian soup, try this Colombian seafood stew or its Puerto Rican cousin - sancocho.
A treasured dish from Bogotá and Colombia's Andean region, ajiaco showcases how a few humble ingredients can create extraordinary flavor. The secret is using multiple varieties of potatoes, including one that slowly melts into the broth, naturally thickening it while the chicken and guascas infuse the soup with signature Colombian character. In about 90 minutes, you'll have a hearty one pot meal that solves the problem of bland chicken soup and delivers restaurant worthy comfort with very little fuss.
Beats and Eats
Pair with: “Quiero Morir en Tu Piel” by Willie Gonzalez
This song slides smooth, romantic, slow-burning, and emotional and that’s exactly how ajiaco eats. The soup builds gradually, layers unfolding with each spoonful, just like Willie’s voice stretching a note. It’s music you don’t rush, food you don’t rush. Let both linger.
Flavor Profile (What Makes This Dish Unique)
Deeply comforting & herbaceous:
Ajiaco isn’t loud—it’s soulful. The broth is rich from chicken stock and starch-released potatoes, with guascas adding a subtle grassy, almost tea-like finish that’s unmistakably Colombian.
Creamy without cream:
Multiple potato varieties melt at different rates, naturally thickening the soup into something lush and spoon-coating without dairy.
Key Flavor Ingredients (Why They Matter)
- Papas criollas: These golden Colombian potatoes partially dissolve as they cook, giving ajiaco its signature creamy body and subtle sweetness.
Guascas leaves: The soul of ajiaco—earthy, herbal, and slightly bitter, they define the dish’s aroma and authenticity. While the potatoes provide the ideal texture, it’s the gauscas that provides that unique flavor. So if you’re inclined order online. It will provide a very grassy flavor to the soup to make it pop! It’s hard to explain, but you’ll know it when you try it.
- Epis seasoning (optional): A Caribbean-Latin flavor base that adds garlic, herbs, and depth, bridging Colombian tradition with diaspora technique. It's my own twist. Ever since I learned how to make Haitian Beef and Pumpkin Soup Joumou which calls for adding epis, I lean on this as flavoring for any stews/soups.
- Chicken stock: The backbone—rich, savory, and essential for carrying flavor through long simmering.
- Chicken breast: Lean but tender, it gently poaches in the broth, soaking up flavor while keeping the soup light.
- Fresh corn cob: Adds sweetness and texture, releasing starch and corn milk that enrich the broth naturally.
Serving Suggestions
Serve ajiaco hot and proud, garnished traditionally with:
- Capers for salty pop
- Avocado slices for buttery contrast
- A drizzle of crema or sour cream if you like that extra velvet
Crusty bread or arepas on the side? Mandatory. My crusty bread of choice is hot water cornbread. Not sure if it qualifies, but works for me. I also recommend pairing with a green salad such as this collard greens salad.
Recipe Variations & Ingredient Substitutions
- No papas criollas? Use Yukon Golds plus a small waxy potato for balance.
- No guascas available? I buy online on Amazon, but feel free to substitute a blend of oregano and bay leaf—different, but still soulful.
- Want deeper flavor? Swap part of the stock for bone broth or add a smoked chicken leg for subtle smokiness.
Test Kitchen Tips for Best Results
- Don’t rush the simmer: Ajiaco needs time for potatoes to break down naturally—boiling hard kills the vibe.
- Shred the chicken gently: Let it rest before pulling—it stays juicier and absorbs more broth.
- Once you’ve gotten the desired thick consistency, you can add chunks of potatoes to cook those last minutes. I finish my soup with cilantro and lime juice.
- Taste at the end: This soup blooms late; final seasoning should happen just before serving.
This is comfort with culture. A bowl that speaks softly but carries history, patience, and love.
If you make this recipe, definitely let me know what you think!
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Colombian Chicken and Potato Soup (Ajiaco)
Ingredients
- 2 large bone-in skin-on chicken breasts
- 1 large onion chopped
- 5 cloves garlic chopped
- 2 tbsp kosher salt
- 2 tbsp ground black pepper
- 2 tbsp olive oil
- 4 cups low-sodium chicken broth
- ½ lb frozen papas criollas or russets potatoes
- 1 lb mixed potatoes red &Yukon Gold, peeled and cut into bite-size chunks
- 3 ears fresh corn cut into quarters or thirds
- 1 bunch cilantro with stems, washed and bound together
- 1 bunch green onions tips clipped, washed and bound together
- 6 guascas leaves
- 2 bay leaves
- ¼ cup epis seasoning
Method
- Place the chicken breasts in a baking dish topped with the onion, garlic, salt, and pepper. Cover and refrigerate overnight.
- Remove chicken from refrigerator and allow pieces to come to room temperature.
- Heat the olive oil in a heavy bottomed lidded pot over medium-high heat.
- Add the chicken along with marinade ingredients to the pot and brown the chicken on both sides.
- Pour in the stock, add the guascas, bay leaves, green onions and salt and pepper. Bring to a boil, skimming foam, then reduce heat and simmer, covered, until chicken is cooked through, 10-15 minutes. Remove chicken and reserve broth.
- Add frozen papas criollas (if using russet potatoes, peel and coarsely grate first) and more seasoning with the salt and pepper. Simmer until potatoes begging to break down about 30 minutes. Feel free to aid the process by using the backside of a wooden spoon to mash the potatoes against the sides of the pot until you get the consistency you desire.
- Meanwhile, add the Yukon and New potatoes to the pot and simmer, covered, stirring occasionally, until almost tender, 10 to 15 minutes.
- While potatoes simmer cut the chicken into shreds
- Add the chicken back to the pot. Add cilantro, corn, the epis, salt and pepper and mix well. Then simmer 15-20 minutes
- Serve topped with avocados, capers, and sour cream
Interesting flavors. I think I never tried anything like this soup. Sounds delicious. I just saved the recipe on my to-try list. Can't wait to make it for my family.
I've been searching for Colombian soup recipes and this one's perfect! My dad was a chef in Colombia for 15 years, so I really want to learn all the Colombian recipes I can. Thanks for sharing.
Epis is addictive!