Ajiaco de Bogotá
Soupe de Bogotá au poulet, trois pommes de terre et maïs, parfumée aux guascas, servie avec crème, câpres et avocat.
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Ingrédients
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Étapes
Make the chicken broth
Put the chicken, water, scallions, garlic, coriander and salt in a large pot. Bring to a boil, skim, then simmer for 30 minutes until the chicken is cooked.
Shred the chicken
Lift out the chicken and discard the scallions and coriander. When cool enough to handle, shred the meat and discard skin and bones.
Cook the potatoes
Add the red and white potatoes and the papa criolla to the broth. Simmer for 25 minutes, stirring now and then, until the papa criolla breaks down and thickens the soup.
Add corn and guascas
Add the corn and guascas and simmer for 15 minutes more. Return the chicken to the pot and taste for salt. The soup should be thick but still pourable.
Serve
Ladle into deep bowls with a piece of corn in each. Bring cream, capers, sliced avocado and white rice to the table so everyone adds their own.
Make the chicken broth
Put the chicken, water, scallions, garlic, coriander and salt in a large pot. Bring to a boil, skim, then simmer for 30 minutes until the chicken is cooked.
Shred the chicken
Lift out the chicken and discard the scallions and coriander. When cool enough to handle, shred the meat and discard skin and bones.
Cook the potatoes
Add the red and white potatoes and the papa criolla to the broth. Simmer for 25 minutes, stirring now and then, until the papa criolla breaks down and thickens the soup.
Add corn and guascas
Add the corn and guascas and simmer for 15 minutes more. Return the chicken to the pot and taste for salt. The soup should be thick but still pourable.
Serve
Ladle into deep bowls with a piece of corn in each. Bring cream, capers, sliced avocado and white rice to the table so everyone adds their own.
The Story Behind the Dish
Ajiaco blends indigenous Muisca ingredients — native potatoes, corn and the wild herb guascas — with the chicken brought by the Spanish. It became the emblematic dish of Santa Fe de Bogotá, the capital's colonial name, which is why it's called santafereño.
In the cool Andean capital, a steaming bowl of ajiaco is the classic Sunday family lunch.
⭐ Why It's Famous
Three potatoes give it a uniquely creamy body, and guascas add an earthy, herbal flavour found nowhere else.
💡 Fun Fact
Papa criolla, the small yellow potato that thickens ajiaco, is so delicate it's rarely exported fresh — Colombians abroad often rely on frozen ones.
Bogotá
4.71°N, -74.07°W
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