Chef-tested recipe
A Bogotá-style breakfast soup of milk, softly poached eggs, spring onion, coriander, and bread
Changua is a traditional breakfast soup associated with Bogotá and Colombia’s central Andean region. Milk and water are warmed with spring onion and coriander, then eggs are poached directly in the broth and served with bread. Its appeal lies in simplicity, so the technique matters: simmer the dairy gently, keep each yolk intact, and add fresh herbs at the end for a clean, aromatic finish.
Recipe at a glance
- Servings
- 6 servings
- Prep Time
- 10 mins
- Cook Time
- 15 mins
- Total Time
- 25 mins
- Cuisine
- Colombian
- Course
- Breakfast and brunch
- Cooking Method
- Gentle milk simmering and egg poaching
- Difficulty
- Beginner
- Best Served With
- Best served with buttered calado or crusty bread, arepas, fresh cheese, fruit, and Colombian hot chocolate or coffee.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Wide heavy saucepan with lidpaid link
- Six small bowlspaid link
- Slotted spoonpaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Ladlepaid link
- Digital kitchen scalepaid link
Ingredients
For the soup
- Whole milk: 1500 ml
- Cold water: 750 ml
- Spring onions, white and green parts finely sliced: 150 g
- Fresh coriander leaves and tender stems, chopped: 80 g
- Fine sea saltpaid link: 14 g
- Freshly ground black pepper: 3 g
- Large eggs: 360 g
For serving
- Day-old crusty bread, cut into thick slices: 500 g
- Unsalted butter, softened: 80 g
- Fresh coriander leaves: 30 g
Preparation Overview
Slice the spring onions and chop the coriander before heating the milk. Crack each egg into its own small bowl so it can be lowered into the broth without breaking the yolk. Butter the bread just before serving.
Method
Place the milk and water in a wide heavy saucepan and warm over medium-low heat.
Add the spring onions, 80 g coriander, salt, and black pepper.
Bring to a very gentle simmer, stirring occasionally and preventing the milk from boiling hard.
Reduce the heat to low and slide the eggs into the broth one at a time, spacing them apart.
Cover and poach for 3 to 5 minutes until the whites are fully set and the yolks reach the preferred doneness.
Meanwhile, spread the bread with butter and place one slice in each warm soup bowl.
Lift one egg carefully into each bowl with a slotted spoon.
Ladle over the hot milk broth with spring onion and coriander, garnish with fresh coriander, and serve immediately.
Beginner Technique Notes
Use a wide pan so the eggs have enough space to remain separate.
Milk can scorch or split under aggressive heat, so keep it at a gentle simmer.
Cracking eggs into separate bowls makes it easier to lower them cleanly into the broth.
For vulnerable diners, cook the yolks fully or use pasteurised eggs.
Tips and Variations
Use equal parts milk and water for a lighter household variation.
Calado or another dry Colombian bread is ideal because it softens without immediately falling apart.
A small amount of mild fresh cheese may be placed in the bowls before serving.
Add extra chopped spring onion at the table for a sharper finish.
Serving Ideas
- Place the bread and egg in each bowl first, then pour the herb-flecked broth over them so the bread softens while retaining some texture.
Storage
Changua is best served immediately. Refrigerate leftover broth without eggs for up to 2 days and reheat gently without boiling. Poach fresh eggs when serving again; freezing is not recommended.
Nutritional Value
Allergen Notes
Contains milk, egg, and gluten from bread. Check butter and bread for additional allergens, and use pasteurised eggs when serving people at higher risk from undercooked eggs.
Frequently Asked Questions
Where does changua come from?
It is strongly associated with Bogotá and the surrounding central Andean regions of Colombia.
Why did my milk separate?
The heat was probably too high. Keep the broth below a hard boil and stir gently.
Can I poach the eggs separately?
Yes, but cooking them in the milk broth is the characteristic method and enriches the soup.
What bread is best?
A dry, sturdy bread such as Colombian calado or a day-old crusty loaf absorbs the broth without turning instantly mushy.
