This hearty soup is a specialty of the mountainous region around Bogotá, and one of Colombia’s most famous dishes. Aji is traditionally made with chiles that haven’t been seeded, but you’ll probably find it plenty spicy without the seeds. Leftover aji is delicious on roasted or grilled meats.
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Make Ahead Tips
The soup and the aji can be made a day ahead. If the soup is too thick after it’s reheated, thin it with a little water.
this soup is fantastic!! The broth is very flavorful and the aji is a perfect addition! But my favorite burst of flavor is from the addition of the capers! Oh My!!! I didn't have all the ingredients on hand for the toppings except for capers but it worked out just fine. I also added parsnips with the potatoes and it gave it a very welcome sweet touch. Will pass this along to friends... worth making this recipe a family staple! Thanks!!
One of the best soups I've ever encountered! The garnishes are excellent, don't skip even one, especially the capers. Biting into a caper with some of this soup is a tasty explosion of flavor! The only thing I did different, was to use chicken broth instead of water, for more flavor. Also did not use a whole chicken, just legs and thighs. It was a little too potato heavy for us, so next time I'll up the veggies and cut back on the potato. You have to try this soup! It will be repeated often at our house.
This soup is absolutely "out of this world" delicious, even without all of the garnishes. It's pretty much foolproof. It's definitely a keeper for years to come.
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