Cooking Colombian Soups at Home Ajiaco Sancocho and Perfect Seasoning Tips

A good Colombian soup does more than warm the bowl. It brings together starchy vegetables, fresh herbs, slow-simmered broth, and one final hit of brightness that makes every spoonful taste complete.

Colombian soups are generous, practical, and deeply regional. Some are thick enough to feel like a stew. Others are light, milky, or broth-forward. Many rely on the same building blocks: potatoes, yuca, corn, plantain, scallions, cilantro, garlic, cumin, and a good stock. Once those pieces make sense, it becomes much easier to cook them at home without feeling tied to one exact version.

This guide focuses on traditional favorites like ajiaco and sancocho, then adds a few homey bowls worth keeping in rotation. You will also find seasoning tips that help the soup taste Colombian, not just “salty.” Learn how to cook and season Columbian soups in your own home kitchen. with the kind of flexible approach that leaves room for your pantry, your preferences, and your own family variations.

Start with fresh herbs, roots, corn, and broth for a Colombian-style soup base.

The flavors that make Colombian soups taste right

Colombian soups are built in layers. The first layer is usually a broth made from chicken, beef ribs, pork, or bones. The second layer comes from roots and starches that thicken and sweeten the pot. The final layer is fresh, sharp, or creamy toppings added at the table.

A few ingredients show up again and again:

• Guascas

  This herb is essential for Bogotá-style ajiaco. It has an earthy, grassy flavor that is hard to replace. Dried guascas are often easier to find in the U.S. than fresh.

  
  

• Cilantro and scallions

  These bring freshness to broths, especially when added near the end instead of boiled for too long.

  
  

• Garlic and cumin

  Cumin appears in many Colombian kitchens, but it should support the soup rather than dominate it. A small amount goes a long way.

  
  

• Yuca

  Also called cassava, yuca turns tender and slightly creamy when simmered. Remove the tough fibrous core after cooking if needed.

  
  

• Plantain

  Green plantain gives body and a mild savory flavor. Ripe plantain adds sweetness, which works well in some sancochos.

  
  

• Corn on the cob

  Cut into chunks, corn adds sweetness and texture. It also makes the pot feel abundant.

  
  

• Potatoes

  Ajiaco often uses more than one type. Some potatoes dissolve into the broth, while others stay chunky.

  
  

The best seasoning trick for Colombian soups is balance: salt for depth, herbs for identity, acid for lift, and toppings for contrast.

If using store-bought broth, choose low-sodium so you can control the seasoning. If using water, give the soup more time and season gradually as the meats and vegetables release flavor.

How to make ajiaco with chicken, potatoes, corn, and guascas

Ajiaco is one of Colombia’s most beloved soups, especially associated with Bogotá. The classic version uses chicken, corn, several kinds of potatoes, and guascas. It is served with capers, cream, avocado, and sometimes white rice on the side.

The magic is in the potatoes. One type should break down and thicken the soup. In Colombia, papa criolla is prized for this. In U.S. kitchens, small yellow potatoes make a good substitute. Russet potatoes help thicken the broth, while red or white potatoes hold their shape.

Ingredients

Serves 4 to 6.

• 2 pounds bone-in chicken breasts or thighs

• 10 cups water or low-sodium chicken broth

• 1 bunch scallions, divided

• 4 garlic cloves, smashed

• 1 small bunch cilantro, divided

• 1 teaspoon ground cumin

• 1 1/2 pounds small yellow potatoes, halved

• 1 pound russet potatoes, peeled and sliced

• 1 pound red or white potatoes, cut into chunks

• 3 ears corn, cut into thirds

• 2 to 3 tablespoons dried guascas

• Salt and black pepper

• Heavy cream, for serving

• Capers, for serving

• Sliced avocado, for serving

  
  

Step-by-step instructions

1. Start the broth

   
   

   Place the chicken in a large pot with the water or broth. Add half the scallions, garlic, a few cilantro stems, cumin, and 1 teaspoon salt. Bring to a gentle boil, then reduce to a simmer.

   
   

2. Cook the chicken gently

   
   

   Simmer for 25 to 35 minutes, until the chicken is cooked through and tender. Skim off any foam from the surface.

   
   

3. Remove and shred the chicken

   
   

   Transfer the chicken to a plate. When cool enough to handle, remove the skin and bones, then shred the meat. Keep it covered so it does not dry out.

   
   

4. Build the potato base

   
   

   Add the russet potatoes and yellow potatoes to the pot. Simmer for about 20 minutes. Stir now and then so some of the potatoes begin to break down.

   
   

5. Add corn and firm potatoes

   
   

   Add the corn and red or white potatoes. Simmer until the corn is sweet and the potatoes are tender, about 20 minutes more.

   
   

6. Add guascas and chicken

   
   

   Stir in the guascas and shredded chicken. Simmer for 10 minutes. Taste and adjust with salt and pepper.

   
   

7. Serve the classic way

   
   

   Ladle into bowls. Add a spoonful of cream, a few capers, and avocado slices at the table.

   
   

Seasoning tips for ajiaco

Ajiaco should taste creamy, herbal, and comforting. If it tastes flat, it likely needs salt or capers. If it feels too heavy, add more guascas and serve with avocado and capers for contrast.

Avoid overdoing cumin. Ajiaco is not meant to taste like a spice-heavy stew. The guascas should be the signature flavor.

If the soup is too thin, mash some potatoes against the side of the pot and simmer uncovered. If it is too thick, add a splash of broth or water.

How to make sancocho with meat, yuca, plantain, and corn

Sancocho is a hearty soup found across Colombia in many regional styles. It can be made with chicken, beef, pork, fish, oxtail, or a mix of meats. Home versions often depend on what is available and what the cook loves most.

The version below uses chicken and beef for a rich but manageable pot. It is filling, flexible, and ideal for weekend cooking.

A slow simmer helps the roots soften and the broth become rich.

Ingredients

Serves 6.

• 1 pound beef short ribs or stew meat

• 1 1/2 pounds bone-in chicken pieces

• 12 cups water or low-sodium broth

• 1 bunch scallions, chopped

• 5 garlic cloves, minced

• 1 teaspoon ground cumin

• 1 teaspoon salt, plus more to taste

• 2 green plantains, peeled and cut into thick chunks

• 1 pound yuca, peeled and cut into chunks

• 3 ears corn, cut into thirds

• 1 pound potatoes, cut into chunks

• 1/2 bunch cilantro, chopped

• Lime wedges, for serving

• White rice and avocado, for serving

  
  

Step-by-step instructions

1. Simmer the beef first

   
   

   Add the beef, water or broth, half the scallions, garlic, cumin, and salt to a large pot. Simmer gently until the beef begins to soften, about 45 to 60 minutes.

   
   

2. Add the chicken

   
   

   Add the chicken pieces and continue simmering. Skim the broth as needed.

   
   

3. Add the firm starches

   
   

   Add the green plantain and yuca. Simmer for 20 minutes. These need time to soften and release flavor.

   
   

4. Add corn and potatoes

   
   

   Stir in the corn and potatoes. Cook until everything is tender, about 25 to 35 minutes.

   
   

5. Finish with herbs

   
   

   Add the remaining scallions and cilantro near the end. Taste the broth and adjust with salt.

   
   

6. Serve with classic sides

   
   

   Serve hot with white rice, avocado, and lime wedges. Some cooks add a spoonful of ají, a Colombian hot sauce, at the table.

   
   

Seasoning tips for sancocho

Sancocho needs patient salting. Season early, then taste again after the yuca, plantain, and potatoes cook. Starchy vegetables absorb salt, so a broth that tasted right at the start may need more at the end.

For deeper flavor, brown the beef before simmering. This is not always traditional in every home, but it adds richness. For a lighter broth, skip browning and focus on fresh cilantro, scallions, and lime.

A squeeze of lime at the table can wake up the whole bowl. It should not make the soup sour. It should make the broth taste clearer.

Two more Colombian soups to add to your rotation

Ajiaco and sancocho get much of the attention, but Colombian home cooking has many soups worth exploring. These two are simpler and great for weeknights.

Caldo de costilla with beef ribs and potatoes

Caldo de costilla is a beef rib and potato soup often served for breakfast or as a restorative meal. The broth is clean and savory, with cilantro and scallions doing much of the work.

Ingredients

• 2 pounds beef short ribs or beef ribs

• 10 cups water

• 4 garlic cloves, smashed

• 1 bunch scallions

• 1 teaspoon cumin

• 1 1/2 pounds potatoes, peeled and halved

• Salt and black pepper

• Chopped cilantro

• Lime wedges

  
  

Step-by-step instructions

1. Make the broth

   
   

   Place ribs, water, garlic, half the scallions, cumin, and salt in a pot. Simmer until the meat is tender, about 1 1/2 to 2 hours.

   
   

2. Add the potatoes

   
   

   Add potatoes and cook until soft but not falling apart, about 20 to 30 minutes.

   
   

3. Finish fresh

   
   

   Add chopped cilantro and the remaining scallions. Taste for salt and pepper.

   
   

4. Serve simply

   
   

   Serve with lime and arepas or rice if desired.

   
   

Seasoning tip

Keep this soup clean and direct. Too many spices can muddy the broth. Garlic, cumin, scallion, cilantro, and salt are enough.

Changua with milk, eggs, scallions, and cilantro

Changua is a traditional soup from the Andean region, especially around Bogotá and Boyacá. It is made with milk, water, eggs, scallions, and cilantro. Some versions include bread or almojábana in the bowl.

Its flavor is gentle, so the seasoning must be careful.

Ingredients

Serves 2.

• 2 cups whole milk

• 2 cups water

• 2 scallions, finely chopped

• 2 tablespoons chopped cilantro

• 2 eggs

• Salt and black pepper

• Toasted bread or crusty rolls, for serving

  
  

Step-by-step instructions

1. Heat the liquid

   
   

   Combine milk, water, scallions, and a pinch of salt in a saucepan. Heat until steaming, but do not let it boil hard.

   
   

2. Poach the eggs

   
   

   Crack each egg into a small cup. Slide the eggs into the hot liquid and cook until the whites set and the yolks are as firm as you like.

   
   

3. Add herbs

   
   

   Stir in cilantro at the end.

   
   

4. Serve right away

   
   

   Place bread in the bowl and ladle the soup over it, or serve the bread on the side.

   
   

Seasoning tip

Use enough salt to bring out the sweetness of the milk. Add black pepper lightly. Changua should taste soft, fresh, and soothing.

How to season Colombian soups with confidence

The main mistake in soup seasoning is trying to fix everything at the end. Colombian soups taste best when seasoning happens in stages.

Start with aromatics. Garlic, scallions, cilantro stems, and cumin build a base. Add a little salt early so the meat and vegetables cook with flavor.

Taste in the middle. Once potatoes, yuca, or plantain go in, the broth changes. These ingredients absorb salt and release starch. Give them time before adding more.

Finish with freshness. Cilantro leaves, lime, ají, capers, cream, and avocado are not afterthoughts. They complete the bowl.

Here is a simple guide for adjustments:

If the soup tastes like this	Try this fix
Flat	Add salt in small pinches, then taste again
Heavy	Add lime, cilantro, or a little ají
Too salty	Add unsalted potatoes, yuca, water, or broth
Too thin	Simmer uncovered or mash some potatoes
Too spicy	Add avocado, cream, rice, or more broth
Too earthy	Add fresh herbs and a touch of acid

Columbian Soups, as many people search for them online, are better understood as Colombian soups with regional variety. A coastal fish sancocho will not taste like an Andean ajiaco, and that is part of the joy.

Once the basics feel familiar, experiment. Add pumpkin to sancocho. Try turkey instead of chicken in ajiaco. Use sweet plantain for a softer, sweeter broth. Make ají with cilantro, scallions, vinegar, lime, and hot pepper, then let each person add it at the table.

Cooking at home should leave space for memory, appetite, and improvisation.

FAQ

Can I make Colombian soups ahead of time?

Yes. Ajiaco, sancocho, and caldo de costilla often taste even better the next day. Cool the soup quickly, refrigerate it, and reheat gently. Add fresh cilantro, lime, cream, capers, or avocado right before serving.

What can I use if I cannot find guascas?

Dried guascas are the best option and are often available online or in Latin American markets. If you cannot find them, make the soup anyway, but know the flavor will be different. Use cilantro and scallions for freshness, but they will not fully replace guascas.

Can I make these soups vegetarian?

Yes, with adjustments. Use vegetable broth, corn, potatoes, yuca, plantain, beans, squash, and herbs. For ajiaco, focus on potatoes, corn, guascas, capers, cream, and avocado. For sancocho, use hearty vegetables and season the broth well with garlic, scallions, cumin, and cilantro.

How do I store leftover yuca and plantain in soup?

Keep them in the soup and refrigerate in airtight containers. They may soften more as they sit. When reheating, use gentle heat so the starches do not break apart too much.

What should I serve with Colombian soups?

White rice, avocado, arepas, lime wedges, ají, and a simple salad all work well. Ajiaco is especially good with capers and cream, while sancocho pairs naturally with rice and avocado.

If you love building flavor in soups, try adding a finishing touch made for the bowl. Explore Angel Dust soup seasoning for an easy way to bring extra depth to homemade soup nights.

Bring your own version to the pot

Colombian soups are traditional, but they are not frozen in place. Every cook adjusts the pot. Some add more herbs. Some like extra yuca. Some want a thicker ajiaco with plenty of potatoes, while others prefer a brothier sancocho with lime and ají on the side.

Start with the classic methods, season in layers, and taste as you go. Then make the recipe yours. The best bowl is the one that feels generous, balanced, and worth sharing.