My favourite breakfast
Or at least it makes the top 10. I know it sounds odd to eat a soup for breakfast, let alone a soup made of milk, and I can openly say I was part of the judging team that, from far away, would cringe at the thought of having at least one spoonful of the white liquid one more time. I had tried once and was deeply unimpressed/grossed out but I'm glad I gave it another chance.
So one day, (I had just moved in with Gustavo) and he decided he was going to show me what he usually had for breakfast growing up in Bogotá, and I know changua may not look like a kings's soup (and his first take was a low-fidelity version from memory and not necessarily appealing) but man was I wrong... having changua for the second time really opened my mind about how silly I was for "tasting with my eyes" and not with my tastebuds. I fell in love with the recipe and a bit more with the guy. I opened my eyes and saw much more than just waffles and the good old eggs-bacon-potatoes for breakfast.
Croutons & garlic vs Calados & onions
He did it differently from the norm by pure accident. Changua usually has onions and a subjectively dry boring bread called 'calado' you let soak inside the soup, it can add a bit of crunchiness (provided you don't let it soak indefinitely - which most people do) but he went ahead and put garlic instead of onions and improvised using Caesar salad croutons instead of calado.
The result was a rich, filling, creamy and flavourful soup. Garlic really heightened the taste and the crunchiness and flavour of the croutons really made our changua a wonderful serendipity, a happy accident we were glad to have had.