Peruvian cuisine is loved worldwide for its amazing flavors and diverse ingredients. While ceviche or lomo saltado shines brightly, let’s not forget about the delicious soups that Peru has to offer!
Then, these soups are not only comforting and nutritious, but they also hold rich stories from our culture. No matter if you’re in the beautiful highlands of Cusco or enjoying the coastal breeze.
You can be sure you’ll always find a warm, delicious bowl of soup ready to lift your spirits. So, let’s dive into some of Peru’s best soups, their origins, ingredients, and why you absolutely need to try them!
Caldo de Gallina – The Peruvian Power Soup
Imagine a steaming bowl of golden broth, a tender piece of chicken, a whole-boiled egg, and a touch of ginger. Well, this is caldo de gallina, Peru’s ultimate comfort soup.
Origin & Story
Firstly, caldo de gallina is a beloved dish across Peru, often enjoyed late at night or early in the morning. Popularly, people know it as the “hangover cure” because of its rich broth and energizing ingredients.
For example, many street vendors in Lima serve this hearty soup to night owls looking for something warm after a long night out.
Ingredients
Gallina (mature hen) or chicken
Potatoes
Noodles
Ginger
Green onions
Hard-boiled egg
A squeeze of lime
Why, Where, and How to Try It
Caldo de Gallina is your hearty, warm choice for a cold night or a tough day. We assure you that this soup will cheer your spirits up after a long, world day. Although you can eat it in almost the whole of Peru, the best place to try it is Lima.
Restaurants like Siete Sopas, restaurant Huapa, or “ El Huerto Florido” in Lima, specialize in this loving dish. We encourage you to take a caldo de gallina tour on your trip to Lima!
Chupe de Camarones – The Heartiest Peruvian Soup
If you love seafood, chupe de Camarones is a must-try! This creamy shrimp soup, originally from Arequipa, is one of Peru’s most luxurious and flavorful dishes.
Origin & Story
This soup dates back to colonial times when Spanish and indigenous influences blended to create something special.
The word “chupe” comes from the Quechua language, and it’s rendered as a “soup dish”. Arequipa, known for its amazing cuisine, made chupe de camarones its signature soup, and today it’s one of the most cherished dishes in Peru.
Ingredients
Fresh shrimp
Yellow potatoes
Corn
Rice
Ají panca (Peruvian red chili)
Evaporated milk
Cheese
Egg
Why, Where, and How to Try It
Chupe de Camarones is a full meal in a bowl—it’s creamy, spicy, and packed with seafood flavor. If you want a taste of the river with a touch of Andean tradition, this chupe is your choice. Of course, the best city to try this hearty soup is Arequipa.
Luckily for you, we wrote an article based on picanterias, the typical Arequipeño restaurant, where you can try the best chupes, including chupe de Camarones. Take a look and try them all!
Sopa Criolla – The Spicy, Flavorful Classic
Sopa criolla is like a warm hug in a bowl, with its rich, tomato-based broth and perfectly seasoned beef. Just like Caldo de Gallina, this soup is a great choice for battling against winter or a tough day.
Origin & Story
Some people say this soup has Inca origin, based on “inca chupis” or Andean soups. Others state that this soup came to life thanks to “Criollos.”
These people were Peruvians with European Spanish ancestry during colonial times. It became a favorite in Peruvian households for its bold taste and simple ingredients.
Ingredients
Ground beef
Angel hair pasta
Tomatoes
Ají panca
Garlic
Evaporated milk
Egg
Why, Where, and How to Try It
Sopa criolla is comfort food at its best—a little spicy, a little creamy, and 100% delicious. It’s a typical Lima dish, but Peruvians love it in every city in the country.
People prefer to eat it on cold days or in winter, especially in the Andes; however, you can eat it any time of the year.
One of the best places to eat Sopa Criolla is Grupo Chios in Lima. This chain restaurant specializes in soups, and the star is Sopa Criolla.
Quinoa Soup, The Andean Super Soup
Quinoa, once the sacred grain of the Incas, is the star of this nutritious and delicious soup. Sopa de Quinua is the favorite in Andean countries such as Bolivia or Ecuador, but Peruvians are experts on adding a special touch to it.
Origin & Story
Grown in the high-altitude regions of the Andes for centuries, quinoa was a staple in the Incan Andean diet. This soup was a way for Andean communities to stay warm and energized in the cold mountain climate.
Ingredients
Quinoa
Potatoes
Carrots
Onion
Garlic
Cheese
Fresh herbs
Why, Where, and How to Try It
Quinoa soup is a nutritious and hearty dish, perfect for cold climates and balanced diets. It begins with sautéed onion and garlic, followed by chopped vegetables and washed quinoa.
Water or broth is added, and everything is cooked until tender. If using meat, it’s included early for flavor infusion.
Fresh herbs and crumbled cheese can enhance texture and taste. As you may know, Quinoa is a superfood, rich in protein, fiber, iron, magnesium, and B vitamins. In Cusco, it’s an essential traditional dish.
Quinoa soup provides essential nutrients, energy, and easy digestion, making it an excellent choice for a wholesome meal that combines vegetables, protein, and warmth in every spoonful.
Parihuela – The Fisherman’s Soup
Parihuela is Peru’s answer to bouillabaisse—a powerful seafood soup packed with fish, shellfish, and bold spices.
Origin & Story
Years ago, the great port of Callao was the most important port in the Americas. During that time, goods were loaded and traded using wooden platforms called parihuelas.
When these structures broke and became unusable, they were discarded into the sea—a common practice that still persists.
Along the shores of Callao, fishing communities took advantage of the driftwood washed up by the waves. They used it to cook a rich seafood soup with fish, chili peppers, and other flavorful ingredients.
Over time, the phrase “Let’s get some parihuelas” evolved into “Let’s make a Parihuela,” giving this traditional Peruvian dish its name.
Ingredients
4 small hake fillets
2 crabs
1 teaspoon of ají panca paste
2 peeled tomatoes, diced
1 red onion, diced
6 scallops
6 shrimp tails
1 cup of cleaned squid
1 glass of wine
Juice of one lemon
6 cooked mussels
2 cloves of minced garlic
1 tablespoon of ají amarillo paste
6 cooked clams
5 cups of fish broth
Oregano
Bay leaves
Salt and pepper to taste
Why, Where, and How to Try It
Parihuela is known as “Peruvian seafood medicine”—it’s believed to be an aphrodisiac and a great cure for colds! Cevicheria Mi Peru 1972 in Barranco is probably Peru’s best restaurant to try this hearty marine soup.
Tips for Travelers: Where and How to Enjoy Peruvian Soups
Street vs. Restaurant: You can find delicious caldo de gallina and sopa criolla at small street stalls. For a special treat, try chupe de camarones and parihuela at a seafood restaurant.
Best Time to Eat: Many Peruvians enjoy soup as their main meal for lunch. In the Andes, the chilly weather makes a warm bowl of soup even more comforting, no matter the time of the day.
Spice Levels: If you’re not familiar with Peruvian spices, feel free to ask for “poco picante” (less spicy). This way, you can savor the flavors without any surprises!
Pairing: A refreshing glass of chicha morada (purple corn drink) or inca kola pairs wonderfully with a steaming bowl of soup.
Final Thoughts: Warm Your Heart with a Bowl of Peruvian Soup
From the high Andes to the coastal shores, Peruvian soups are rich in tradition and flavor. There’s a soup for everyone!
On your trip to Peru, we recommend you try all the soups we include on the list! Don’t forget that, if you want to know Peru’s cuisine, attractions, and culture, Viagens Machu Picchu can help you out!
Finally, feel free to contact our specialists, so we’ll tell you everything you need to know about our tours, packages, and best deals! The culinary adventure of your dreams in Peru awaits!
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