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Soup Dishes Cooking Time : 15 minutes Recipe Servings : 4 Recipe Dificult : easy 0.00

Colombian Changua | Traditional Egg and Milk Soup

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Colombian Changua is a traditional breakfast soup made with a comforting mixture of milk and water, gently simmered with fresh scallions and cilantro. Whole eggs are added to the warm broth and cooked until set, creating a simple yet satisfying dish with a delicate creamy flavour. It is especially popular in Bogotá and Colombia's Andean region, where it is often enjoyed as a warm morning meal.

This classic Colombian soup is commonly served with pieces of toasted bread called calado or bread dipped directly into the broth. A little butter, fresh cilantro, and chopped scallions add extra flavour, while its simple ingredients make it an easy and comforting homemade dish.

Cooking Method

In a medium saucepan, melt the butter over medium-low heat. Add the chopped scallions and cook for 1–2 minutes until softened.
Pour in the milk and water. Add salt and black pepper, then gently bring the mixture to a simmer. Avoid boiling vigorously.
Stir in the chopped cilantro, reserving a little for garnish.
Carefully crack the eggs into the simmering broth, keeping them whole.
Cover the saucepan and cook gently for approximately 4–5 minutes, or until the egg whites are fully set and the yolks reach your preferred consistency.
Taste the broth and adjust the seasoning if needed.
Serve hot in individual bowls, placing one egg in each bowl and pouring the milk broth around it.
Garnish with the remaining cilantro and serve with toasted bread or traditional Colombian calado.