Changua

Changua is a breakfast soup from Bogotá, Colombia, made by simmering milk and water with scallion and coriander and poaching an egg in the broth. It is a light, milky soup rather than a thick stew, and it is eaten early in the day, most often over bread.

Changua is most closely associated with Bogotá, the capital of Colombia, where it is a traditional morning meal. The city stands high in the Andes, and a hot bowl of soup suits its cool mornings. The dish is simple, and its character comes from the milk, the fresh herbs and the way the egg cooks in the broth.

What it really is

Changua is built on a base of milk and water, brought to a simmer with sliced scallion and fresh coriander. An egg is cracked into the hot liquid and cooked until the white sets, which gives the poached egg the dish is known for. Bread goes into the bowl first, and the soup is poured over it so the bread softens. The bread is what turns changua from a broth into a filling meal. The balance of milk, water and seasoning is the cook's own choice, so the soup varies from kitchen to kitchen.

How it's served

• Hot, in a bowl, with the bread already in it and the soup poured over.
• One egg, poached in the broth, set whole on top.
• Scallion and coriander cooked into the broth, so the soup tastes fresh and green.
• Eaten with a spoon at breakfast, usually on its own.

How to write it on the menu

• Name the main ingredient, egg, and say whether the soup comes with one egg or two.
• Flag the allergens: wheat in the bread, milk as the base of the soup, and egg.
• State the bread, whether white, toasted or stale, because guests with a wheat allergy need to know it is in the bowl.
• Say it is made with milk and water, with no meat or fish stock, so vegetarian guests can order it.
• Name scallion and coriander as the standard herbs, and list any added cheese or extra topping as a separate item.