Ajiaco santafereño is one of the most emblematic soups of Bogotá and of Colombian cuisine. It is made with chicken, three kinds of potato, corn, and guascas, an essential herb that gives it its characteristic aroma.
It is a dish deeply tied to the family table in Bogotá. It is often served at special lunches, home celebrations, and gatherings where a hearty, comforting, traditional meal is wanted.
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Colombian Ajiaco Santafereño
- Prep Time: 25 minutes
- Cook Time: 1 hour 50 minutes
- Total Time: 2 hours
- Yield: 5
- Category: Soup
- Cuisine: Colombian
Ingredients
- 750 g chicken (breast or leg)
- 750 g tender corn on the cob, about 2–3 small ears depending on size
- 875 g papa sabanera
- 875 g papa pastusa
- 875 g papa criolla (small Colombian yellow potatoes)
- 310 g cebolla larga (long green onion)
- 12–13 g garlic
- 1 sprig of cilantro (cilantro de Castilla)
- 1 bunch of fresh guascas, divided in two parts
- 3 liters water
- Salt to taste
- To serve: avocado, heavy cream (crema de leche), and capers, to taste
Preparation
- Prepare the broth. Place the water, chicken, and corn in a pot. Tie the cebolla larga, garlic, cilantro sprig, and one part of the guascas into an aromatic bundle and add it to the pot. Bring to a boil and, from that moment, cook over medium-high heat for about 45 minutes, until the chicken is completely cooked.
- Prepare the potatoes in parallel. While the broth is forming, peel, wash, and cut the three varieties into slices or medium cubes. Keep them separated in cold water until needed.
- Remove and shred the chicken. Take the chicken and the entire aromatic bundle, including the cilantro, out of the broth. Leave the corn in the pot. Let the chicken cool slightly, shred it, and set it aside.
- Add the potatoes in stages. First add the papa sabanera and cook for about 15 minutes. Then add the papa pastusa and half of the papa criolla and cook about 15 minutes more, until the criolla starts to break down and the broth gains body.
- Finish the ajiaco. Add the rest of the papa criolla and the rest of the guascas. Cook about 15 more minutes, until the potatoes are tender and the ajiaco is creamy. Adjust the salt.
- Return the chicken and serve. Add the shredded chicken and let it come to a final boil for about 5 minutes. Serve with the corn and offer avocado, cream, and capers on the side.
Note: the potato cooking times are approximate; go by the texture described at each stage.
Chef’s Tips
Use fresh guascas.
Do not replace any of the three potatoes: each adds a different texture to the broth.
Cook over medium heat so the potatoes thicken the soup without sticking to the bottom.
Traditional Variations
In some Bogotá homes, the chicken is served as whole pieces instead of shredded.
It is also common to adjust the amount of guascas to family taste, using them in moderation so they do not overpower the broth.
Traditional Serving Style
Ajiaco is served hot, in a deep bowl. It is traditionally accompanied by avocado.
Recommended Sides
- Avocado
- Heavy cream (crema de leche)
- Capers
- Mild Colombian ají
Did You Know?
The name “santafereño” refers to Santa Fe de Bogotá, the former name of Colombia’s capital. That is why this dish is more than just a soup: it represents Bogotá’s culinary identity.
Frequently Asked Questions
It uses papa criolla, papa pastusa, and papa sabanera. Papa criolla helps thicken the soup, while the others add body and texture.
It would not be a traditional ajiaco santafereño. Guascas are essential to the dish's characteristic flavor.
It is served with avocado, cream, and capers on the side.
