Home / Colombian Kitchen / Ajiaco Bogotano

Ajiaco Bogotano

Name: Ajiaco Bogotano
Prep time: 25 min
Cook time: 60 min
Yield: 6
Ingredients: 2 lb bone-in chicken pieces (legs and thighs); 3 ears corn, cut into 2-inch rounds; 1 lb russet potatoes, peeled and cut into chunks; 1 lb Yukon Gold potatoes, peeled and cut into chunks; 1/2 lb small yellow potatoes (papas criollas), left whole; 1/4 cup dried guascas (or 1/2 cup fresh); 1 onion, chopped; 3 cloves garlic, minced; 1 cup heavy cream, for serving; 1/4 cup capers, for serving; 1 large avocado, sliced, for serving; 1 tsp salt, plus more to taste

A cloudy, golden chicken-and-potato soup from Bogotá, thickened by three kinds of potato and finished with guascas, capers, cream, and avocado.

⏱ 25 minPrep time

🔥 1 hrCook time

🍽 6Servings

🏷 Colombian KitchenCategory

☆☆☆☆☆No ratings yet

Ajiaco is Bogotá’s cold-weather treasure, a soup that has simmered in the capital’s kitchens since colonial times. It is built on three kinds of Andean potatoes and the herb guascas, which gives the broth its signature earthy, slightly minty aroma.

Three potatoes, one unforgettable broth

The russet and yellow potatoes melt into the broth as they cook, making it thick and creamy without a drop of cream, while the tiny criolla potatoes stay whole for little pops of texture. Corn on the cob adds sweetness, and the capers, cream, and avocado at the table turn every bowl into a ritual.

Colombian recipes →

Step by stepInstructions

Put the chicken in a large pot with 10 cups water, the onion, and the garlic; simmer over medium heat for 30 minutes, skimming any foam.
Add the corn rounds and cook for 15 minutes, then add the russet potatoes and cook 15 minutes more.
Add the Yukon Golds and the whole small yellow potatoes and simmer until all the potatoes are tender, about 20 minutes.
Stir in the guascas, season with salt, and simmer 10 minutes more — the soup should be thick and brothy from the potatoes breaking down.
Remove the chicken, shred the meat, and return it to the pot.
Ladle into bowls and pass the cream, capers, and avocado at the table.

💡 Chef tips & storage

Guascas are the soul of ajiaco — dried bags are easy to find in Latin markets and online; if you must skip them, add an extra handful of cilantro but know it won't be quite the same. The soup keeps 3 days refrigerated and thickens as it sits; thin it with broth when reheating.

Recipe details

Prep25 min

Cook1 hr

Servings6

CategoryColombian Kitchen

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Ajiaco Bogotano

Three potatoes, one unforgettable broth

Step by stepInstructions

💡 Chef tips & storage

Rate this recipe

Recipe details

Hi, I'm Emily 🧡

Log In

Get free recipes every week

Ajiaco Bogotano

Three potatoes, one unforgettable broth

Step by stepInstructions

💡 Chef tips & storage

Rate this recipe

Recipe details

Hi, I'm Emily 🧡

Join the conversation

Keep browsingYou might also like

Empanadas Colombianas

Pescado Frito Costeño

Arepas Colombianas

Log In