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Home > Recipes > Soups > Ajiaco Soup

Ajiaco Soup

Submitted by: Kelly M

Date submitted: 29 July 2012 at 05:01:29

Cover Recipe: "This is a chicken and potato soup of Columbia origin. The potato is particularly very necessary as it breaks down during the cooking process, thereby helping to thicken the soup."

Ajiaco Soup

Total Time:

1 hour 20 minutes

Originaly Yeild:

4 servings




1 g,  Onions

1 g,  Garlic, grinded

6 lb,  Scallion

1 g,  Stalked Celeny

1 medium,  Skinned quartered chicken

4 oz,  Chicken bouillon cubes

4 g,  Ears of corn

2 medium,  pounds of potato (either Red Bliss or Russet potato), peeled and cut into medium slices

0.35 oz,  Packet of dried guascas

1 lb,  Salt

1 lb,  Pepper

1 g,  Capers that is not drained

3 lb,  Coarsely chopped avocados


  1. Put all the garlic, cilantro, onions and scallion into a large piece of cheesecloth. Gather the corners of the cheesecloth and fasten with kitchen twine to form a bouguet garni
  2. Put the bouguet garni into a pot of water and boil it together with the chicken piece and bouillon cubes for about 30 minutes.
  3. Remove and cool the chicken and then shred the breast meat of the chicken.
  4. Increase the heating of the pot while adding the corn and bliss potatoes.
  5. Boil for 10 minutes and then add the Russet potatoes then cook for another 20 minutes.
  6. Put ½ of the guascas, stir and simmer for 1 hour till the soup thickens.
  7. Remove the corn and when cooled enough to handle, cut cobs into 2-inch rounds.
  8. Return corn to the pot with the remaining ½ of guascas .
  9. Remove the bouguet garni and add salt and pepper to taste.

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