Changua, soup from Colombia: what it is and how it is eaten

Changua is a breakfast soup from the Andes region of central Colombia, especially around Bogotá, Boyacá, and Cundinamarca. It is made by simmering equal parts milk and water, then poaching eggs in the liquid. The soup is topped with scallions, cilantro, and a piece of calado bread, which softens in the broth. Changua is eaten hot or at room temperature, often in the morning or late at night.

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A breakfast soup from Bogotá and the central Andes of Colombia
Eggs are poached in a mix of milk and water
Served with calado bread that softens in the broth
Often topped with scallions and cilantro
Sometimes eaten as a late-night or hangover meal

What is Changua?

Changua is a simple soup where eggs are gently cooked in a blend of milk and water. The soup is finished with chopped scallions and fresh cilantro, giving it a mild herbal aroma. A piece of calado, a type of dried bread, is added to the bowl, soaking up the broth and becoming soft. Sometimes, pieces of cheese are included, melting into the hot liquid. The result is a creamy, comforting dish with soft eggs and a mild, milky flavor.

Where does Changua come from?

This soup comes from the central Andes of Colombia, with roots in the regions around Bogotá, Boyacá, and Cundinamarca. Its name is linked to the Muisca language, combining words for water and salt. Changua has long been a staple in local breakfasts and is also known as a remedy after a night out. Over time, it has remained popular in both homes and bakeries across the region.

How is Changua made?

To prepare changua, equal amounts of milk and water are heated with a pinch of salt. When the mixture reaches a simmer, eggs are cracked into the pot, keeping the yolks whole, and left to poach briefly. The soup is served in bowls, topped with chopped scallions and cilantro. Calado bread is placed in the bowl to soak up the liquid. Sometimes, cheese is added so it melts into the soup. Modern versions might use chicken stock or include tomato or other breads.

How and when is Changua eaten?

Changua is most often eaten for breakfast, but is also enjoyed late at night, especially after social gatherings. It is served hot or at room temperature. The soup is usually eaten with a spoon, with the softened bread and poached eggs making it filling. In bakeries and homes, it may be accompanied by local breads or arepas. The dish is seen as both a comforting start to the day and a restorative meal.

Kinds of Changua

Some cooks swap water for chicken stock or add tomato for extra flavor. In Santander, a related soup called caldo de huevo includes potatoes and is served with arepas made from nixtamalized corn. In the Venezuelan Andes, pisca andina is a similar breakfast soup with comparable ingredients and preparation. Changua itself may be served with different breads or with cheese added to the broth.

What Changua means

Changua is closely tied to daily life in central Colombia, especially in the capital and surrounding highlands. It is a familiar breakfast in homes and bakeries, and is also known as a traditional remedy for hangovers. The soup reflects the region's use of dairy and eggs, and its simple preparation makes it accessible to many. Its name and history connect it to the indigenous Muisca people.

Questions people ask about Changua

What is changua made of?

Changua is made by simmering equal parts milk and water, then poaching eggs in the mixture. It is finished with scallions, cilantro, and calado bread, and sometimes includes cheese.

Where does changua come from?

Changua comes from the central Andes region of Colombia, especially around Bogotá, Boyacá, and Cundinamarca.

When is changua usually eaten?

It is most commonly eaten for breakfast, but is also popular as a late-night meal, especially after social events.

What does changua taste like?

Changua has a mild, creamy taste from the milk and eggs, with fresh herbal notes from scallions and cilantro. The bread softens in the soup, making it hearty.

Are there any similar dishes?

Yes, caldo de huevo from Santander adds potatoes and is served with corn arepas, while pisca andina from the Venezuelan Andes is also similar.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Changua", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

Changua