Antioquia Sopa de Arepa (Potato Soup with Egg-Coated Arepa)
Antioquia’s sopa de arepa is a homestyle soup built around potatoes, hogao and pieces of older corn arepa wrapped in egg. The pieces cook directly in the broth, where the coating softens and adds body while still holding its shape. This version serves the arepa as part of the soup rather than as a separate fried garnish.
The ingredient list is scaled to eight portions and uses measured quantities for a home kitchen. A mild, low-sodium chicken stock gives the soup a rounded base; a small batch of tomato-and-scallion hogao supplies the familiar savoury sweetness. Day-old arepas are useful because they hold their shape better when cut and dipped. For food safety, use arepas that were cooled and refrigerated after cooking, not bread left out overnight.
The egg and cornstarch form a soft coating around each piece. Lower them gently into the simmering soup and avoid stirring hard while they set. The potato should be tender before the coated arepas go in, so the final few minutes can be devoted to cooking the egg fully without breaking the potato. Taste before adding salt because stock brands differ in sodium.
