Colombian Changua (Milk Soup)

About This Recipe

Changua is the breakfast soup of the Andean highlands of Colombia, particularly beloved in Bogotá and Boyacá. A pale, milky broth with a poached egg, fresh scallions, and stalks of cilantro — it sounds simple but is deeply comforting on a cold Andean morning. Served with calado (dry bread dipped in the soup), it's a uniquely Colombian morning ritual.

Ingredients

Serves 2

• 2 cupswhole milk
• 1 cupwater
• 4 largeeggs
• 4 stalksscallions, finely chopped
• 1/4 cupfresh cilantro, chopped
• 1 tspsalt
• 4 slicesstale bread or calado (to serve)

Instructions

1. 1

   Heat the liquid

   Combine milk and water in a saucepan. Add scallions and salt. Bring to a gentle simmer over medium heat.

2. 2

   Poach the eggs

   Once simmering, carefully crack eggs directly into the broth. Cover and cook for 3–4 minutes until whites are set but yolks are still runny.

3. 3

   Finish and serve

   Ladle into bowls, making sure each bowl gets 2 eggs. Top with fresh cilantro. Serve with bread for dipping.

Variations

• •

  Add a slice of queso fresco on top

• •

  Use half-and-half for extra richness

• •

  Add a handful of rice for changua con arroz

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Best eaten immediately. The eggs don't reheat well.

Frequently Asked Questions