Caldo con Huevos
Recipe courtesy of Russ Mayfield and Paola Mayfield
Caldo con huevos (literally translated as broth with eggs) is so simple but so flavorful. Pao loves to make this soup as a warm and comforting dish and claims it as Colombia’s cure to any hangover. The soup is traditionally made with eggs, but try swapping in diced tofu for a vegan version like Pao likes to do and as noted below. Either way, add an arepa on the side for a traditional Colombian meal.
Yield: 4 servings
Active Time: 30 minutes
Total Time: 40 minutes
Ease of preparation: Easy
- 2 medium russet potatoes, peeled and diced
- Himalayan pink salt
- 3 to 4 green onions, chopped
- 1/2 bunch cilantro, leaves chopped
- 2 cloves garlic, chopped
- 4 large eggs (see Cook’s Note)
Add the potatoes to a large saucepan with 8 cups of water. Season with salt. Bring to a boil and reduce to a simmer. Cook until the potatoes are just tender, 8 to 10 minutes.
Add the green onions and cilantro to the saucepan and season with more salt. Simmer until the onions are tender, about 5 minutes.
With the pan over a low simmering heat, add the garlic to the saucepan. Begin to swirl the broth gently, then carefully add each of the eggs one at a time. Poach until the whites are set but the yolks are still soft, 3 to 5 minutes.
Season the soup with more salt as desired before serving.
Cook’s Note: To make a vegan version of this soup, omit the eggs and add one 14-ounce container extra-firm tofu (drained and diced) along with 1/4 cup to 1/2 cup plain unsweetened almond milk (depending on desired consistency) to the saucepan along with the garlic; cook while stirring just until heated through.
Note: A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.