Amazing Avgolemono Soup | My Favorite Soup Ever
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- Опубликовано: 29 мар 2023
- This delicious and hearty Greek chicken soup is silky and amazing but the beautiful color and texture comes from eggs instead of cream. It's probably the most famous Greek soup, and the name translates to "egg-lemon". My mom would make this for me all the time, especially whenever I was under the weather; I call it Greek medicine. Words can't describe how much I love this soup, so I hope you get to try the recipe, and let me know if it's already a favorite of yours. The recipe just so happens to be from the my book, so if you have a copy, crack it open and bake along with me!
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I have made Avgolemono for years, was taught my YiaYia who came from Greece when she was 17. Your process for the eggs is very different. I was taught to beat the eggs together till frothy. Add the lemon to the broth, then pour spoonfuls of the hot broth into the beaten eggs, while still beating to temper the eggs. Then slowly mix the hot egg mixture into the pot.
Hey, thanks for advertising Greek cuisine. I’m Greek. Traditionally Greek chichen avgolemono soup is made just with chicken, rice, eggs and lemons. This soup does not need carrots or celery, or garlic because usually at the villages they make this soup with their own chickens so the flavour is amazing. Also, back in the day all that produce was not available that easily. Many times as a child i remember we were eating this soup on Christmas eve. It is so comforting on a cold winter’s day. I suggest to those who make this at home to get a good quality chicken and if you can add some extra bones or a good quality stock. Also, you dont have to mix the eggs that much. After you whisk the eggs then you add the lemon to them and then slowly you incorporate to them a bit of the soup mixture in order to “temper” it so it does not curdle. After it gets almost the same temperature as the soup then you pour that mixture into the soup. Most people also use something like arborio rice so it thickens more. Overall good try 🎉 Im sure it will taste delicious with the celery and the carrots and the long grain rice but the curdles are a no no :) haha if we make it with curdles usually someone will point it out and even refuse to eat it. Like our mother in law for example hahaha or me like im pointing it out to you now haha Im just joking, try this next time and it will be even better ❤
My mom used to make it with noodles, rice, orzo, or whatever she had handy Yes well said JezebellinHell
Thank you for explaining what "tempering" means.
Agreed… & always add the broth to the egg slowly, never add the egg into the broth or it will cook the egg! = tempering
Lol yes I am so paranoid about the curdle that I tend to err on the side of slightly undercooking. Making that mistake once is enough. 😂
I agree with adding the lemon and definitely the tempering. I love orzo in my soup vs rice. But you can't go wrong with either. 😉
Also, I think he strains out the onion, celery and carrots. 🤷♀️
Hello from Athens Greece! Love your recipes John. I have tried quite a few with great success. Being Greek I make this soup very often. The only difference is that I pour the lemon into the beaten eggs and then temper the mixture before adding it to the soup so that the egg won't curdle. There's also a characteristic sound Greeks make while pouring the eggs into the soup (something like a kiss 😚😚)
That's how I learned how to make it.
That's exactly how I learned from my mother. Mix the lemon juice with the eggs, temper slowly and then when just about done add the chicken back in. I love this guys show and recipes but that soup looks like a curdled mess.
oh god, don't tell him about the kiss.... let that old superstitious mumbo jumbo die....
I, too, was brought up on Avgolemono soup. And like you Helen, lemon goes with the eggs and then it's "tempered".
However, I have never used garlic in the avgolemono soup. Don't take me wrong. I use garlic in everything. But somehow this soup requires a more delicate taste. Do you put garlic in the Avgolemono?
I never heard of this, but it looks delicious!
Hi, Alex, I am Greek, too! We temper the eggs with some set aside broth before adding it to back to the soup. It makes it even creamier. It’s my favorite soup, too! Delicious! Bravo! ❤
This is my absolute favorite soup!. There was a Greek diner by me that used to have this and whenever I was feeling ill nothing perked me up and healed me up like the soup I'm so happy someone has a recipe for it that looks very similar to their recipe that they used at the diner. ❤
I was an exchange student in Greece back in the 1970s, and this was one of several dishes I cherish to this day. Avgolemono, in particular, is so easy to make (if you're a heathen like me and use canned stock) and so delicious. Greek food is amazing, and it isn't all complicated like patitsio and mousaka. Other favorites I brought back with me are galatoboureko (egg custard in phyllo), a coconut cake, kota riganati (lemony roast chicken and potatoes), and greek hamburger patties seasoned with oregano and lemon.
I'm a super-heathen...when I crave Avgolemono and don't have time to make it from scratch, I doctor up a can of chicken and rice soup by adding fresh lemon juice, egg yolks and white pepper. Literally 5 minutes to make and it hits the spot every time 🍋🍋🍋🍋
Greek penicillin! Yum!
My late mum would serve the soup as one course, and the the chicken and veg as a separate course.
I get better results when I add the lemon to the egg mix, then temper the egg-lemon mix with the stock before adding back in to the rest of the stock on a very low heat to thicken. 😊
Mom used to do that as well There are short cut versions to Avgolemono as well Our go to soup when we dont feel well or just because its comfort soup!
This is one of my toddler's favorites. I make a big pot of it and freeze it in portion sizes for her. Along with split pea soup, chili and autumn beef stew.
Now you need Athenian Roast Chicken, Greek Potatoes, Greek Baklava, Greek style coffee, and all things Greek Week!!
Big oregano scented hug!❤❤❤
Yas-sou! 👍
John does have a Baklava recipe called 'How to make Baklava' but I haven't tried making it yet. I started a ton of beautiful oregano from seed for my garden this year I love that it's a perennial and will come back year after year!
Hi John, I am Sri Lankan and I made this for the first time today. The taste is so beautiful and I think I will make this frequently. Many thanks!
I grew up around a lot of Greek families, and I was taught to whisk the egg whites till frothy not stiff. Then whisk in the egg yolks then the lemon juices. Finally temper the eggs with the stock and turn off the heat under the pot. Finally add the egg mixture, and stir. Never curdles. This is hands down my most favorite soup.
Its interesting that you don't temper the eggs before adding them to the soup. My mom used put the whole eggs in a blender with the lemon juice and about a teaspoon or so of cornstarch. Then she'd temper the mixture before adding it. After adding all of it, she wouldn't stir but she'd swirl the pot around on the burner and that action would help everything incorporate. She said that since she started adding the cornstarch, the broth wouldn't separate and was better as leftovers.
Thanks for the tips! 😊. I was wondering if I could use my blender and if I needed to add a little cornstarch. Thanks again.
This soup is a staple in our home. I use orzo instead of rice, mix the whole eggs in a blender with lemon juice, then temper the eggs with some broth before combining everything in the pot. YUM!!
Made this a few months ago using your cookbook….WORLDCHANGING!!!! Regular chicken soup has been given it’s walking papers. Thank you for introducing me to this!
I love chicken avgolemono soup - it's one of my favourites. In the area of Greece that my dad's from they make turkey avgolemono soup for Christmas (in my opinion, it's better than chicken and I don't even like turkey). However John your egg curdled and it curdled 'cause you didn't temper your eggs. If you want your avgolemono to be perfect every time you add the lemon juice to the beaten eggs (whilst continuing to beat the mixture), then you temper your eggs by adding 2 or 3 ladles of the hot soup (avoiding as much rice and chicken as you can) and continuing to beat, then you add your egg/lemon mixture to your saucepan and stir. I've never heard of anyone adding garlic to avgolemono soup though...
So true He didnt temper the eggs and ended w/that mess Full Greek here and I didnt grow up w/that !
Yes, this is one of the best Greek dishes! However, I have to say that we call it Chicken Soup with avgolemono, because as you said, avgolemono is simply the sauce that goes in. It also goes into many other soups, like Yiuvarlakia (meatballs instead of chicken), beaf stew, leak stew etc. I like mine with extra lemon juice and freshy ground pepper! 😀
Yeah, I've seen many foreigners (usually Americans) call it avgolemono soup when avgolemono is just the egg with lemon. Also, it goes with the stuffed zucchini and lahanodolmades... I'm hungry now. 🤣
This looks so good. Thank you for sharing your love for food with us, love you John 😘
John i love your channel,and as a greek person,none makes chicken soup like this here.Depending on the amount of the soup,we use 1-2 eggs.We beat them well with a fork/whisk and then add lemon to our taste.And when the soup is done,we temper the eggs with the soup before we put it in.Also we dont really use celery,at least in my house.
I just made chicken soup yesterday for a cold. I made it in a pressure cooker and used an entire chicken as well, with the usual celery, carrots and onion, plus some dill. This looks like an interesting, creamy alternative! Yum.
This reminds me of my childhood! My mom would make Avgolemono all the time during winter. Thanks for the recipe John!
I love Greek food...so this looks spectacularly yummy to me!
Been making this for years, love it!!! Greek husband
LOVE Greek cuisine! 🙏🏻 Thanks for sharing this with us. 💌💕
John, thanks for being so generous sharing your recipes on RUclips. I think you're a good guy. Happy Easter!
John, you're going to understand what I'm saying here. First off, my favorite soup. Nothing compares. I have to say, you had me disappointed and crinching a bit when you used the knife for the chicken. Always shred. Unless you have to have to for a piece or two. When you switched to how your mom does it, I relaxed. I don't know why. It's just a whole other world when you shred. I temper my avgolemono in the bowl. When I'm almost done whipping (after the egg yolks and the lemon - I add lemon after the yolk) I come in with dribbles of the broth, even some rice (the starch from the rice at that point keeps the froth from separating too soon after, does that make sense?). I love your description of the soup and the why of the hand pulling the chicken. So glad you shared this recipe. Yas ta heria sas!
I love all the Greek people here correcting how to do the recipe 😆 this looks delicious, and is simple with the least steps possible...and I feel that was done with intention so this recipe is easy for people first learning how to make it 😊
I just found out this past year I'm part Greek, I've always had a love affair with Greek food and culture..also, Greece makes most delicious honey and desserts I've ever had.
Thanks so much for this beautiful recipe. Can't wait to try it
Biggest difference is we temper whole eggs before adding them to the soup.
I made this out of your book. Great recipe. I love that it includes a technique for making homemade chicken stock.
This is one of my favorite soups, too. I love how bright and citrusy it is! Thanks for sharing!
I LOVE how consistently, reliably good your recipes are!!!
I like egg drop soup and chicken rice soup from my local Chinese. Haven't been there in a while. This makes me want to add some lemons and cooked vegetables to it 😋
Always thrilled to see you cook Greek food.🙌🏻💛
Thank you John for this recipe. I have only eaten the soup out in a restaurant, but I adore lemon and I also love chicken soup. Thanks for your mom also.
Not a single one of your recipes has failed me, and this one sounds like everything delicious in one bowl. I'm looking forward to making it!
Thank you! It's the perfect soup for this time of year (and one of my favorites)!
This was absolutely incredible! Best soup I've had in a long time. Thanks so much, John.
Adorable laughter, great recipe, thank you!
Just finished making it. Oh boy! So good!!! I'm nursing a cold and THIS is just what I needed!
This looks delightful!
I honestly associate this channel with baking so to see you do this soup has convinced me to not neglect your cooking vids. Thanks!
Thank you for showing us your expertise and thanks for the fabulous recipes.
Finally! Searched a bit for the recipe that includes whisked egg whites. Growing up my best friends family was Greek and made this on occasion. I was fortunate to be invited to the table. Such incredible flavor. I will attempt to recreate a pleasant memory from my childhood. Thanks.
That looks great! I made falafel yesterday among other stuff. In the middle of the night I realized the falafel was still setting in the frige.....and I even made fresh pita bread rounds....So, today, falafel; more fresh made pita and Greek chicken & egg soup...I can feel its heartiness. Thanks for the inspiration.
Shout out from your Greek subscribers!!!! Yeahhh 🎉🎉🎉
🇬🇷✨💖
I was just thinking of having a Greek night dinner and this will be just what I need to complete the menu !!! Can't wait
I love it when you cook greek! I make avgolemeno all the time! Another great food with avgolemono is ntolmadakia with stuffed zucchini. My God! Everytime I go in Greece my mom makes them and can eat the whole katsarola.
And what about psarosoupa Avgolemono? Heaven in earth...
This is my favorite soup! Thank you for this recipe!
I've been making this soup for as long as I can remember, it's my favorite too. The recipe I have uses orzo instead of rice. It's so good!!
noodles work too but love the kritharaki ( orzo ) best
Thrilled to find this recipe. I made this many years ago, not sure why I stopped, but have renewed my zeal with your recipe!
please do a koulourakia recipe this week😭 i want to learn to make them for my greek boyfriend this easter
I soooo need to do this, love You John, thank You ❤️
I just followed this exact recipe tonight, the only difference I did was no garlic and I tampered the eggs. It came out amazing! My whole family loved it. We eat at a Greek restaurant in Massachusetts called the Olympia, this recipe seemed pretty close to the one they use. Thank you!
What a fantastic recipe! I have to try it
This is a whole new dish for me. Thank you for sharing! I already know it will be amazing when I try it.
This is by far my most favorite soup ever! The broth is liquid gold; as John says. So much flavor. It’s the first time I have boiled a whole chicken & the meat was soft and not dry. I read some comments about tempering the eggs- but my frothy eggs did not curdle at all & like I said : my new favorite 😊
Omg, this looks soooo delicious!!!!
Looks so good!! Thankyou !!
I just heard about this recipe! I'd love to see a video with one made using a rotisserie chicken. Looks so good and perfect for winter!
I love your intermittent giggles. Thanks for the recipe.
Looks great, John! I love a good lemony chicken soup! 😋 😋
All in all great recipe loved it
I’ve have got to try this one for sure!!
It's my favorite!
I've made avgolemeno for years, but this will be a nice change to try.
Thank you for sharing John
And Kalo Paxca
Looks delicious!! Thank you for the recipe!!
My most Favorite soup in the world! Thank you for your recipe!
My pleasure 😊
Just made this last night for dinner and it was phenomenal! Turned out great! 10/10❤
I love this recipe! Make it every weekend. I always give some to my neighbor across the street.
One of the reasons I love this in the winter is the color ! a soft pale yellow! I use arborio rice and like to chop the veggies small and leave them in
OMG i am Greek and its amazing seeing you making avgolemono!😮
Thank you sooo much ! my absolute favorite soup ❤️
Seriously the best chicken soup I've ever made i LOVE IT
I cannot wait to try this!
My favorite soup! Now I know how to make it. Thank you!
Enjoy your recipes and watching your channel-thank you!
Love fresh stock!!! I always take a full mug of stock and drink it while I finish making soup!! Definitely have to make this!!
I've never heard of this, and i loooove soup and citrus! Thanks for the recipe!
Wow this looks divine ❤ can't wait to try it out!
Είναι πολύ όμορφο να βλέπω συνταγές της Ελλάδας σε άλλες χώρες. Ευχαριστώ για την αγάπη σας για τις συνταγές μας.❤
Το αυγολέμονο το χρησιμοποιούμε και σε πολλές άλλες σούπες.
In Greece this used to be served at breakfast as I experienced it. Delicious
This looks amazing! I made a few of your recipes and they’ve all been so delish! Love these great recipes from around the world❤
Saw this in my book, definitely making. Thanks John❤
Oh man! Looks wonderful
Omg can’t wait to try this 😊
I love this soup! I make it quite often. I can't wait to try your version. I was very ill last year. Spent 8 days in the hospital. I had not been able to eat solid food for several days. When I finally started to eat I could not stand the hospital food. I ordered a quart of this soup from a nearby restaurant. I ate the whole quart over several hours. I felt so much better. Great soup.😁
Learned from my mother in law and husband. I always dice up carrots small . You can use the carrots that you made the stick from or if using packaged stock add small diced carrots with rice . I was taught that for soups only the yolks are used. For casseroles the white are beaten stiff and then add the yolks and lemon. Temper with the stock and dump into the casserole with stirring just shaking..
The Detroit Coney Islands really crank out a great avgolemono. I love to warm up with a bowl in winter!
Starting to get cold here in South Africa that is really delicious John thank you so much much appreciated bless to you nd your family many thanks
Love this guys laugh
Looks yummy.
I watched this the other night and fell in love. Stock simmering as I type. 🤞🤞
I stumbled upon a recipe for chicken with Avgolemono sauce years ago - tho it uses dill instead of oregano. It's my son's favorite dish. I didn't realize it was based on a famous soup. Can't wait to try this recipe. Thanks so much for sharing.
Best soup ever 🎉
Best soup ever! Thanks for making this. It is my favorite soup that I've been making for years. I use orzo sometimes.
Wow! It looks soo delicious! 😍👌
Getting your cookbook out right now! This will be made soon!!!
Can't wait to make this! Yummm I remember having this at a restaurant years ago and i loved it. Totally forgot about it. Mmmmm
Love your videos. Makes home cooks feel empowered to make tasty meals!
Oh thank you Kelii!
Very nice video John! They looks amazing! I love these soup! In my family we make with the same ingredients but different! Is very nice wen you speak Greek! Your greek is realy good! Have a nice day and good weekend! Have a good month and good week! 👍👏🍴
This is similar to our Filipino dish called Arroz Caldo (rice porridge) but we use sticky rice instead. Looks yummy!
Wow John what an amazing soup recipe. I have your book, so now I’ll try it after watching you. Hope the boys are well! ❤️
Καλημέρα from Greece,😊love your recipies,I'm always looking forward for the next,you are super nice and kind and of course your recipies are reflecting the Love for cooking and giving,that's all you need for a perfect meal,wish you and your family the best,avgolemono goes in any Greek soup it elevates every soupy dish 😊❤