Ajiaco Santafereño (Colombian Chicken Potato Soup)
Bogotá's iconic thick chicken soup made with three types of potato and guascas herb — hearty, unique and deeply comforting.
About This Recipe
Ajiaco Santafereño is Bogotá's signature dish and one of the most distinctive soups in all of Latin America. What makes it unique is the combination of three different types of potato — papa criolla (small yellow potato that melts into the broth), papa pastusa (large waxy potato that holds its shape) and papa sabanera (which dissolves to thicken the soup) — and guascas (dried Galinsoga herb), an aromatic herb with a faint artichoke-like flavour that is essential and irreplaceable. The result is a thick, creamy, intensely comforting soup served with heavy cream, capers and avocado.
Ingredients
Serves 6
- 1 kgchicken thighs and drumsticks
- 400 gpapa criolla or Yukon Gold potatoes(small, halved)
- 400 glarge waxy potatoes(peeled and cubed)
- 300 gfloury potatoes(peeled and cubed (will dissolve))
- 1 largeonion(quartered)
- 4 clovesgarlic
- 3 stalksgreen onions
- 2 tbspdried guascas(essential herb — see FAQs)
- 2 earscorn(cut into 4cm rounds)
- 2 litreswater or chicken stock
- 1 to tastesalt
- 120 mldouble cream(to serve)
- 3 tbspcapers(to serve)
- 2avocados(sliced, to serve)
Instructions
- 1
Build the broth
Add chicken, onion, garlic, green onions and water to a large pot. Bring to a boil. Skim foam. Simmer 30 minutes.
- 2
Add potatoes
Remove chicken. Add all three potato types, corn rounds and guascas to the broth. Simmer 25 minutes.
The floury potatoes will dissolve and naturally thicken the broth — stir occasionally to help them break down.
- 3
Shred chicken
Shred chicken meat and discard bones and skin. Return to the pot.
- 4
Season
Season generously with salt. The broth should be thick and creamy from the dissolved potatoes.
- 5
Serve
Ladle into deep bowls. Serve with cream, capers and avocado slices on the side for diners to add to taste.
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Pro Tips
- →
The three-potato combination is what makes ajiaco unique — don't simplify to one type.
- →
Guascas can be found at Latin American grocery stores or online — there is no substitute.
- →
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
- →
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Variations
- •
Add one or two ears of corn earlier so the kernels infuse the broth with sweetness.
- •
Make it vegetarian by replacing chicken with more potato, squash and mushrooms.
- •
Bogotá-style: add a few sprigs of cilantro to the broth while cooking.
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Storage
Keeps 4 days in the fridge. Thickens significantly as it sits — add stock when reheating.
History & Origin
Ajiaco is believed to derive from pre-Columbian indigenous cooking of the Bogotá savannah, where potato was a dietary staple. The Spanish added chicken after the conquest. It became the signature dish of Bogotá (formally Santa Fe de Bogotá, hence 'Santafereño') and is served at every level of Colombian society, from street stalls to five-star restaurants.
Frequently Asked Questions
What are guascas and where can I find them?
Guascas (Galinsoga parviflora) is a dried herb with a faint artichoke-like, slightly earthy flavour. It is absolutely essential to ajiaco — no other herb replicates it. Find it at Colombian or Latin American grocery stores, or order online.
What is papa criolla?
Papa criolla is a small, intensely yellow Colombian potato with a buttery, slightly sweet flavour. Yukon Gold or Charlotte potatoes are the closest widely available substitute.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Nutrition Facts
Per serving · 6 servings total
Time Summary
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