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Changua (Colombian Egg and Milk Soup)

Changua (Colombian Egg and Milk Soup) recipe! This milk-based soup flavored with cilantro and green onion is paired with bread and a poached egg for a comforting morning pick-me-up.
Course Soup
Cuisine Colombian
Keyword bread, Colombia, Colombian, egg, milk, soup, South America
Prep Time 10 minutes
Cook Time 8 minutes
0 minutes
Total Time 18 minutes
Servings 4 Servings


  • 3 cups (710 milliliters) water
  • 3 cups (710 milliliters) whole milk
  • 3 green onions thinly sliced
  • 1 garlic clove peeled and minced, optional
  • 1 tablespoon (15 grams) unsalted butter
  • Salt to taste
  • 4 large eggs
  • 1/3 cup fresh cilantro finely chopped, plus more for garnish
  • 4 slices stale bread toasted, or tostadas or almoj√°banas


  • In a medium to large pot, combine the water and milk, then bring to a boil.
  • Add the green onions, garlic, butter, and season with salt. Reduce the heat to medium and simmer for 3 minutes.
  • Crack one egg into a small bowl or ramekin. Stir the milk soup to create a whirlpool in the center. Gently pour the egg into the center of the whirlpool. Repeat with the remaining eggs. Simmer to poach the eggs to desired doneness, about 3 minutes.
  • Place a slice of toasted bread in the bottom of each bowl.
  • Gently add the cilantro to the soup and remove from heat. Place a poached egg over each slice of toast and top with the soup. Serve immediately.