Colombian Ajiaco (Chicken and Potato Soup)

Ajiaco is hearty chicken and potato stew, particularly loved in Bogotá, where it serves as a comforting dish during chilly Andean days.

Known for its unique blend of flavours and textures, Ajiaco is a dish that brings warmth to the soul while telling the story of Colombia’s rich culinary heritage. Whether shared at family gatherings or enjoyed at local eateries, it’s a meal that offers a true taste of home.

What Is Ajiaco?

Ajiaco is a traditional Colombian soup, renowned for its creamy consistency and layered flavours. The dish’s defining feature is its use of three types of potatoes, each contributing a distinct texture and character to the stew.

It’s typically prepared with chicken and seasoned with guascas, an herb native to South America, which gives the soup its signature earthy aroma. Served with toppings like capers, cream, and avocado, Ajiaco is as much about the experience of customizing each bite as it is about its comforting flavour.

This dish is a staple of Bogotá’s culinary identity, often served as the main course in celebratory meals or during special occasions. However, it’s just as likely to be found in homes, simmering gently on stovetops as families gather around the table. Ajiaco isn’t just food, it’s a symbol of togetherness, embodying the warmth and generosity of Colombian hospitality.

Ingredients and Taste

At the heart of Ajiaco are its potatoes: sabanera, criolla, and pastusa. Each variety plays a crucial role in the soup’s texture, with the sabanera holding its shape, the criolla disintegrating to thicken the broth, and the pastusa striking a perfect balance between the two. These are cooked with tender chicken pieces, corn on the cob, and guascas, which imparts an herbal, slightly nutty flavour.

The soup is served with accompaniments that enhance its richness and allow diners to personalize their bowl. Capers add a salty tang, while a dollop of heavy cream lends extra silkiness. Slices of ripe avocado offer a creamy contrast, and a side of white rice or arepas (cornmeal cakes) ensures the meal is as filling as it is satisfying.

The flavour of Ajiaco is a delicate interplay of creamy, savoury, and herbal notes. The potatoes create a velvety base, while the chicken and guascas provide depth. The corn adds a touch of sweetness, and the toppings bring brightness and complexity to the dish, making each spoonful an adventure in taste.

A Taste of History

Ajiaco’s origins are as rich and layered as the dish itself. The soup’s use of potatoes points to its Andean roots, as the tuber has been a staple crop in the region for thousands of years. Before the arrival of Spanish colonizers, Indigenous communities were already crafting variations of this dish, combining locally available ingredients to create hearty, nourishing meals.

The arrival of Spanish settlers introduced new elements, such as chicken and cream, which were eventually incorporated into the recipe. Over time, Ajiaco became a symbol of Bogotá’s unique culinary identity, blending Indigenous traditions with European influences. Today, it’s celebrated not only as a local favourite but also as a dish that unites Colombians through shared memories and traditions.