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What to eat in Bolivia? Top 7 Bolivian Soups

Last update: Thu Feb 13 2025
Top 7 Bolivian Soups
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01

Soup

COCHABAMBA, Bolivia
4.1
Sopa de mani
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Sopa de mani is a Bolivian peanut soup made with beef, beef bones, potatoes, and peas as the main ingredients. Beef is sometimes substituted with chicken since it pairs nicely with peanuts, but the soup can also be modified so that it is meatless.


The distinctive thickness and creaminess of the soup come from the pureed peanuts and potatoes. This dish is a staple on the lunch menus of restaurants throughout Bolivia where you will get it served with a few potato fries on top and a sprinkle of cilantro or parsley.

02

Offal Soup

BOLIVIA and  4 more regions
3.7
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Sopa de mondongo is a term that is widely used all across Central and South America when referring to a hearty tripe and vegetable soup. The star of the dish is beef or pork tripe, the rather tough edible part of animal stomach which is cut into smaller pieces and cooked with other ingredients in a flavorful broth.


Different versions of the soup are found all across Latin America, where it has been adapted with locally available ingredients and spices. Typically, sopa de mondongo employs plain and sweet potatoes, cassava, corn, cabbage, plantains, onions, sliced avocado, and generous amounts of chopped cilantro, which is used as a garnish. 
03

Soup

LA PAZ DEPARTMENT, Bolivia
3.2
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Chairo is a traditional thick soup with pre-Colombian origins. It is made with the unique Bolivian chuño starch, meat (usually beef and lamb), cooked wheat, and vegetables such as carrots, onions, and corn. The soup is often additionally flavored with cumin, black pepper, and garlic.


When served, chairo is garnished with fresh chopped mint. It is recommended to serve the soup while it is still piping hot, preferably in clay bowls.

MOST ICONIC Chairo

1
04

Chicken Soup

BOLIVIA and  one more region
n/a
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Locro de gallina is a traditional Andean chicken soup, particularly popular in Bolivia and in some parts of Peru. The primary ingredient is chicken, usually the whole chicken cut into pieces. Other key ingredients typically include potatoes (which provide the stew its thick consistency) and corn or maize.


The flavor base of the stew is typically made from sautéed onions, garlic, and aji peppers. Cumin, oregano, and cilantro (coriander) are commonly used to season the stew, giving it a unique and aromatic flavor profile. Some versions of Locro de Gallina are made creamier with the addition of milk, cream, or even cheese. 
05

Soup

COCHABAMBA DEPARTMENT, Bolivia
n/a
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Lagua de choclo is a traditional soup. It's prepared with a combination of fresh corn kernels, beef, onions, potatoes, and various vegetables. The ingredients are simmered for about one hour until the beef is tender and the soup has a creamy consistency.


Lagua de choclo is usually flavored with oregano and cayenne pepper. Before serving, it's garnished with finely chopped parsley.

06

Meat Soup

POTOSÍ DEPARTMENT, Bolivia
n/a
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Kalapurka is a traditional soup originating from Potosí. The soup is made with a combination of beef, pork, or beef jerky (charque), potatoes, onions, garlic, oregano, cumin, salt, pepper, ground hot peppers, and corn flour. When served, a hot volcanic rock is dropped into the earthenware bowl with the soup, and it then begins to bubble.


This soup is a staple breakfast in Potosí, especially on cold mornings.

07
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Caldo de cardán is a Bolivian soup prepared with bull's penis as the key ingredient. The soup needs to be cooked for a very long time over low flames, but the results are magnificent, and locals consider it an aphrodisiac and a great hangover cure.


The soup is enriched with ingredients such as beef, beef tendon, lamb ribs, chicken breasts, potatoes, rice, hard-boiled eggs, and Bolivian beef jerky. The resulting broth is sharp and opaque, accentuated with a hint of cream or llajua – a spicy sauce made with tomatoes, onions, and chili peppers. 

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Bolivian Soups