Colombian Ajiaco: Traditional Recipe Step by Step

Ingredients

• Chicken (bone-in pieces for more flavor)
• Corn on the cob
• Three types of potatoes (or mix waxy + starchy)
• Onion, garlic, cilantro
• Salt, pepper, cumin (optional)

Step-by-step preparation

1. Simmer chicken with onion, garlic and salt until tender.
2. Add corn and cook until it softens.
3. Add potatoes in stages: starchy potatoes first to thicken, then waxy ones to keep texture.
4. Adjust seasoning and cook until the broth is creamy.
5. Finish with herbs.

Tips for the perfect ajiaco

• Don’t rush the simmering: low heat builds flavor.
• Use a mix of potatoes to get both creaminess and bite.
• Let the soup rest 10 minutes before serving.

How to serve

Traditionally, ajiaco is served with avocado and (optionally) cream and capers on the side. Add them to taste.

FAQs

What makes ajiaco thick?

Starchy potatoes break down naturally and thicken the broth.

Can I make it without three potato types?

Yes—use at least one starchy potato and one waxy potato for balance.