Colombian Ajiaco Santafereño (Chicken and Potato Soup)

Ajiaco Santafereño is Bogotá’s signature chicken and potato soup. Three potato varieties create distinct textures: some remain in pieces while papas criollas dissolve and naturally thicken the broth. Guascas provide the herbaceous flavour that defines the dish.

Recipe Information

• Preparation time: 30 minutes
• Cooking time: 1 hour 30 minutes
• Total time: 2 hours
• Yield: 6 servings
• Cuisine: Colombian
• Course: Soup or main course
• Difficulty: Moderate
• Drying time: Not required
• Resting time: 10 minutes

Ingredients

• Bone-in chicken breasts – 1.2 kg
• Water – 2.5 litres
• Spring onions – 120 g
• Coriander stems – 20 g
• Garlic, crushed – 15 g
• Fine salt – 16 g, or to taste
• Black pepper – 3 g
• Papas criollas, halved – 700 g
• Floury potatoes, peeled and sliced – 600 g
• Waxy potatoes, peeled and sliced – 600 g
• Corn cobs, cut into thick rounds – 3
• Dried guascas – 18 g
• Double cream – 180 ml, for serving
• Capers, drained – 80 g, for serving
• Ripe avocados, sliced – 2

Preparation Overview

Poach the chicken gently to make the broth, cook the potatoes in stages according to their texture, and add guascas during simmering. Shred the chicken and return it shortly before serving.

Method

1. Place the chicken, water, spring onions, coriander stems, garlic, salt, and pepper in a large pot.
2. Bring slowly to a simmer, skim the surface, and cook gently for 30 minutes.
3. Remove the chicken when cooked through. Cool slightly, discard the skin and bones, and shred the meat.
4. Strain the broth and return it to the cleaned pot.
5. Add the papas criollas, floury potatoes, corn, and half of the guascas. Simmer for 30 minutes.
6. Stir occasionally so part of the potato dissolves and thickens the broth.
7. Add the waxy potatoes and remaining guascas. Simmer for another 20 to 25 minutes until tender.
8. Return the shredded chicken and warm for 5 minutes.
9. Adjust the salt, rest for 10 minutes, and serve with cream, capers, and avocado offered separately.

Beginner Technique Notes

• Keep the chicken broth at a gentle simmer for tender meat and a clear base.
• Add potatoes in stages so the soup contains both creamy and intact pieces.
• Guascas are essential to the traditional flavour; dried guascas work well outside Colombia.

Tips and Variations

If papas criollas are unavailable, use small yellow potatoes plus extra floury potato for thickening. Avoid blending the soup; its texture should come from potatoes breaking down naturally.

Best Served With

Serve with white rice, avocado, capers, and cream. For another Latin American comfort dish, try Sopa de Fideo.

Storage

Refrigerate the soup for up to 3 days. Store cream, capers, and avocado separately. The soup may be frozen for up to 2 months, although the intact potato pieces will soften after thawing.

Nutritional Value

Approximate per serving before garnishes: 530 kcal, 40 g protein, 12 g fat, 65 g carbohydrate, and 8 g fibre.

Allergen Notes

The soup itself is free from gluten, eggs, nuts, and soy when prepared with plain ingredients. Cream contains milk. Check packaged capers and dried herbs for cross-contact information.

Frequently Asked Questions

What are guascas? Guascas are aromatic herbs traditionally used to give ajiaco its characteristic flavour.

Should the soup be completely smooth? No. Ajiaco should be thick and rustic, with visible potato, corn, and chicken.

Equipment

• Large stockpot
• Fine-mesh strainer
• Chef’s knife
• Cutting board
• Ladle