Aguadito (“thin little broth”) is a very traditional Peruvian soup. It’s an incredibly aromatic and flavorful hen soup with sofrito, lots of cilantro, and a kitchen-sink list of ingredients. You may wonder why I’m posting a hot soup recipe, just as summer is getting underway here on the East Coast. Allow me to give a bit of a background explanation.
Peruvians are simply infamous for their partying lifestyle. On holidays and special occasions, the festivities can last well into the night – and often extend into the following day! Their drinking abilities are the stuff of legend. Lima is known as a clubbing and partying mecca that can be overwhelming for pathetic cheap-date lightweights (such as myself).
All those borrachos inevitably find themselves in the same rocky boat: suffering a miserable hangover. Aguadito is a well-known “morning after” cure. It has a splash of “the hair of the dog” and fiery rocoto to restore the body– and the soul – to party-ready condition once more. Revelers also scarf some down in the wee hours, to fuel their all-night carousing; it often makes its welcome appearance at sunrise, just when spirits start to sag. Aguadito helps stricken Peruvians back to their feet – and back to the club – to live and party another day.
Much of Peru is hot much (in some places, all) of the time, which makes a steaming bowl of soup seem counterintuitive. But believe it or not, consuming hot liquid and spice isbelievedto cool off the body by increasing sweating. Maybe aguadito helps hangover-sufferers to sweat off the alcohol toxins while rehydrating the body and restoring nutrients. Sounds like a working theory to me.
Anyway… this weekend, I’m featuring an assortment of alcoholic beverages; so I thought I would be proactive. Make this soup ahead of time. If you do overindulge, you’ll have a delicious morning-after cure on hand! Aguadito is great for whatever ails you – whether it’s the flu, a hangover… or just hunger.