Changua (Colombian Bread and Egg Soup)

Name: Changua (Colombian Bread and Egg Soup)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 scallions, quartered lengthwise and finely chopped; 1/2 packed cup cilantro leaves and tender stems, finely chopped; 1 quart whole milk; 1 quart water or chicken stock; Salt; About 3 cups stale hearty bread, such as baguettes or lean dinner rolls, torn into bite-size pieces (see Tip); 4 eggs, cracked into a bowl; 8 ounces diced melting cheese, such as low-moisture mozzarella or Jack, cut into 1/2-inch cubes (optional)

By J. Kenji López-Alt

Updated Oct. 11, 2023

Changua (Colombian Bread and Egg Soup) — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Rating: 4(184)
Comments: Read comments

Changua, a simple Colombian bread soup from the dairy-rich mountainous departments of Cundinamarca and Boyacá, has a strong love-hate reputation. It’s known as a hangover cure and often comes served with potatoes in addition to stale bread. Fortunately, the ingredients are inexpensive and the process is simple, making this a low-stakes shot at finding true love. The classic version of this dish is made with milk and water, though more modern recipes often use chicken stock or bouillon in place of the water. It’s tasty either way.

Featured in: It’s Bready. It’s Cheesy. It’s One of Kenji López-Alt’s Favorite Breakfasts.

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Ingredients

Yield:4 servings

4scallions, quartered lengthwise and finely chopped
½packed cup cilantro leaves and tender stems, finely chopped
1quart whole milk
1quart water or chicken stock
Salt
About 3 cups stale hearty bread, such as baguettes or lean dinner rolls, torn into bite-size pieces (see Tip)
4eggs, cracked into a bowl
8ounces diced melting cheese, such as low-moisture mozzarella or Jack, cut into ½-inch cubes (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Set aside a bit of the scallions and cilantro to use as garnish. Combine the remaining scallions and cilantro in a medium saucepan. Add the milk and water. Season with a big pinch of salt and bring to a simmer. Add the torn bread chunks and return to a simmer. Gently tip the eggs into the pot and let them cook in the simmering soup until as set as you’d like them, about 2 minutes for soft or 5 minutes for hard.
Step 2
Taste the soup and season with more salt, if desired. Divide soup into 4 bowls, making sure each gets an egg. Sprinkle with cubed cheese, if using, and remaining scallions and cilantro. Serve immediately. Stir the cheese into the soup, if using, and break into the egg as you eat so that the cheese melts and the egg yolk enriches the broth.

Tip

Most lean types of bread, such as Italian or French loaves from a supermarket or even sourdough, will work. Avoid using soft breads, like sandwich bread or enriched buns, which will turn gloopy when soaked. This soup is also sometimes made with a cornbread called almojabana. It works well with stale American-style cornbread, though it will have a more porridgelike consistency.

Ratings

4 out of 5

184 user ratings

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Comments

SVSanchez2 years ago

Two things: 1. Use unsweetened rice milk if you’re lactose intolerant. It’s just as good! 2. Day old or stale French bread is the best. If it’s not a little hard, you can toast it.

Lois2 years ago

My husband is half Colombian and grew up eating this on dreary mornings: memories we continue to create with our family in the wilds of Wyoming on blustery, grey days (we call them Changua days). Thanks Kenji, for the love that comes through your version!

Laura2 years ago

This was not for me. Incredibly bland. Tested like hot milk with some random additions of cheese, herbs and egg. Maybe if I had a hangover….

Juan Rojas1 month ago

add 2 tablespoon of salted butter and changes everything

Lucas Peña5 months ago

If you add fried, crispy chopped bacon and remove the excess grease before serving, you’ll elevate the already wonderful changua to the next level.

Leonie5 months ago

I loved this. It was so quick and really comforting. I didn't use the cheese or herbs but used chicken stock instead of the water and dried cubed sourdough bread. This is my new favourite way to use leftover stale bread!

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