Best Avgolemono - Greek Egg and Lemon Soup
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- Опубликовано: 8 янв 2019
- Avgolemono is the most classic of Greek soups. A rich meat broth, thickened with either rice or pasta and finished off with a rich lemon an egg finish. Served with nice crusty bread, makes for an excellent meal.
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Thank you for sharing! I’ve just discovered this Greek classic and it has a permanent spot in my recipe book now.
Hi Kris! I am so glad you liked the recipe. It is a classic, as you said, and truly my favourite soup. My absolute fav is this soup made with turkey thigh or wings, with hilopites, a flat square pasta, like someone chopped fettucine across the length and then with lots of lemon.... and I prefer it the next day when the pasta or rice etc has absorbed more of the liquid making it thicker.... hahahaha...
Thanks again for the kind words!!! Happy New Year to you and yours!!
I love the way you attempt to do EXACTLY as mom did. Very sweet and charming. I’ll make Avgolemono soon.
Hi Beryl... hehehehe... well, why mess with perfection, right? haha... for most of mom's recipes, I leave well enough alone... as they have been perfected.. the only ones I think I have modified, are the moussaka and pastitsio as mom did not like bechamel and used a very thin layer, 'just' enough to cover.. ie: you could clearly see the pasta through the bechamel on the pastitsio, and this would go kinda leathery when baked... I did not find it pleasant, so I changed it... I have my own talents too... hehehe and she did admit that mine was better than hers while she was still alive, so I don't feel so bad. 😉😁
Thank you !! Very informative awesome video!!
I'm so glad you liked the video. I hope you try the soup and let me know what you think... thanks again for the kind words. :)
This is fantastic! My dad and i went to greece last year and his sister showed him his mothers recipe for avgolemono and she beat the eggs the same way as you do, gives it a very creamy texture! Now we do it the same and the first time we made it he said it was exactly how he remembered it! Glad to see others keeping up the tradition.
Thank you very much for the comment. May I ask what part of Greece your ancestors are from? I am asking as I have had other Greeks who told me this is not how avgolemono is done... so I am wondering if it is a regional variation.. my mom was from a little farming village called Vrina... closest big city would be Olympia...
Thanks again for the lovely comment... (grin)
Instablaster
Thanks for this! For others following, best to boil the chicken initially for about 40 minutes before deboning step
So glad I found your video! I was always so thrown off by other recipes because my yiayia did not add vegetables to the broth. This is just how she would make it!
Hi Kori!! Or I guess I should say Yiassou!!
Your yiayia and my mom made avgolemono in the traditional style. The soup tastes VERY different once you start adding veg to the broth… or worse yet, the way some restaurants make it, with chicken or other soup base… which is NOT the right flavour for avgolemono soup.
I hope you try this… and as I said in the video, most any meat could be used. Mom almost always did it with beef, chicken, or turkey, but she did it with lamb and venison on occasion, but I wouldn’t eat it so she stopped…hehehehe…
My fav is actually with turkey, but I do like both beef and chicken. She would also mix up what she put in it to thicken… rice was most common, I think… and she always used a short grain or pearl rice… but she also made it with hilopites (not sure you know what these are… but if you think of fettucine cut cross wise to make little squares of pasta, that is close to what hilopites are), or orzo. On a rare occasion, she made it with traxanas/trahana, but again, I wouldn’t eat it…
My fav is the rice version, especially the next day when the rice has thickened up more like congee in texture than a looser soup, and I like mine with quite a bit of lemon…
Enjoy!! I’d love to hear if it was like your yiayia’s if you make it!! The hardest part is the egg part… but take your time, add the hot broth slowly, and then mix it in (should let the soup cool for about 15-20 mins before making the avgolemono part so not boiling hot)
Good luck/kali tixi/tihi!!!
Looks really good! Low carb version of chicken noodle soup. And with lemon. Yum. I will be adding this to my list of good soups. 😀
Hi Linda.... thank you very much for the comment... :) It would definitely be low carb if you left out the rice or pasta or used a low carb alternative...
If you do leave out the starch, I would suggest you use less water at the beginning, or reduce it down otherwise the soup will be very watery.
Good luck!! :)
Thank you for making this look so easy! It will be perfect for winter... not that this soup isn't delicious any time of year. I am a "lemonhead", haha, very much enjoy that flavor, so I am thinking it is true love for you to be so considerate of your partner, lol. I will try it with less lemon to start, as you show here, and reserve some juice to add into the bowl later, if need be. I was fortunate to live in Brazil for a year as an exchange student back in 1980-81 and I remember the two-fork method of whisking from that time. As others have said, who needs fancy gadgets?! The fork whisking is also a good little workout. And it's so special to hear about your mom's techniques. Again, many thanks for sharing this with us. 😊
Thank you for making this look so easy! It will be perfect for winter... not that this soup isn't delicious any time of year. I am a "lemonhead", haha, very much enjoy that flavor, so I am thinking it is true love for you to be so considerate of your partner, lol. I will try it with less lemon to start, as you show here, and reserve some juice to add into the bowl later, if need be. I was fortunate to live in Brazil for a year as an exchange student back in 1980-81 and I remember the two-fork method of whisking from that time. As others have said, who needs fancy gadgets?! The fork whisking is also a good little workout. And it's so special to hear about your mom's techniques. Again, many thanks for sharing this with us. 😊
Hi again… (grin).. Yes… this soup is wonderful anytime, really. I actually quite like it at room temperature, as well… or even chilled….so maybe try that too, if you are adventurous…
Yes, you can adjust the lemon easily by adding a little extra at the table… dad and I are the ‘lemonheads’ in my family so he and I would add extra… my siblings and mom liked it less tangy.
I admit I am lazy and use the beaters, but I wanted folks to see how it used to be done… (grin) Glad to get corroboration that others did it this way as well.
Thanks again for the kind words… and I do hope you try it. It really is an easy soup and oh so good!!! ;^)
Just discovered your channel. I have failed on two occasions to perfect my families avgolemono but now I have kids I am determined to make it for them and for them to fall in love with it like I did. Will try this later today as you make it look easier than other videos I have seen in past. Wish me luck!
Hi Natalie!! Welcome to the channel. It is a wonderful soup... I couldn't agree more.. and it is definitely full of memories of growing up.
The secret is to have no other flavourings besides the meat of choice, salt and pepper and the lemon at the end... it IS easy, as long as you don't curdle the eggs at the end... but follow the video directions and I am sure you will master it! Please let me know....
Good luck!! Kali tihi!! :)
@@MomsGreekKitchen nailed it - finally!!!!!!!! so happy it was perfect. thank you SO much. It was food for the soul! will try the rest of your recipes soon.
@@natalieharkins7595 I am SO glad... (grin) I know mom would be so happy to hear this and so proud of you making it!! She loved making people happy with her food. I do hope you keep trying the other recipes.. and if you have any requests, if it was in mom's repertoire, I will try and post it soon.
Thank you for the positive feedback!! :)
You must have stirred the soup in the same direction lol. Currently making this soup lol
Looks great John! I’ll have to give it a try one night when the wife is out. I have a snow goose from the fields in ladner that might work good for this.
Hey Luke... thanks for the comment. Yeah, that should work. I don't know for sure, as mom would reserve the game birds for different preparations. Not sure what boiled goose would taste like, but can't hurt to try. Good luck and let me know how it turns out, if you try it! :)
Hi John, This is one of my favourites and we are just coming to the Autumn now so it has been on my mind a few weeks. To be honest, I don't only make it in the winter...why wait for such good food? Anyway, I hope you are doing well. Will you be doing any other recipes soon? XX
Yiassou Demitri!! Thank you for the kind words, again!! :) Yes, the cooling weather does call for those warming and comforting soups we all grew up with. And, like you, it is not only during the cooler months that I make these.
Yes, I am intending to start making videos up again.... the channel just reached 3,000 subscribers and I am gobsmacked... hahahaha... never thought it would ever get to a point like this.
Thanks again for the kind words and I hope you are keeping well!!
I love your recipes. They are almost identical to my moms cooking. What part of Greece is your mom from, just curious. I enjoy your site😀🙋♀️🏆
Hi Penny.... thank you VERY much for the comment. My mom was born in a small farming village called Vrina. The closest bigger city is Krestena which in turn is close to Olympia. She has from the province/state of Pirgos ths Elias... Where is your mom from??
I will be doing more of her recipes soon... but unfortunately, mom passed away at the end of May so I haven't really been ready to continue. Add some other big life events occurred, and it has stalled the production of videos, but I am looking to start back up.. she would have wanted me to. (grin) Thank you again!! And hope you subscribe and enjoy the videos. Any words of constructive critcism/feedback is always appreciated, as well.
Euxaristo para polli!! :)
We’re you making the soup for your family or for the public ?
Hi Patricia, thank you for the comment, but I am not sure what you are asking....or why?
This was for my family but is the same way I would make it for a crowd, for example. Please clarify the question and I will be happy to try and answer you again.
Take care and thank you!
How about Dolmades or Lemon Potatoes?
Hi George...or I guess I should say Yiassou... (grin).... thank you for subscribing and for the comment. Mom never made dolmades, as far as I know.. so I will not be making them for this channel, as it is focused on HER repertoire... but I will be making the potato recipe soon... so stay tuned...
Thanks again, and enjoy the recipes and vids...
Efxaristo para poli!!
Is this soup able to be canned?
Hi Clarence! I’m not sure. It ‘should’ can ok but the rice would get soggy and not sure how the egg part would do canned. Mom never canned it and neither have I. Sorry I can’t be of more help with this. If you try it, I’d love to hear how it comes out! Take care & thanks for the interesting question!! 👍🏽😉🥰
Why is it frothy ?
Hi Mari... that is the way mom always made it. Beating the egg whites until frothy, then beating in the egg yolks and lemon and then the hot stock....
The foamy part with avgolemono is wrong.just wisk the two eggs together with lemon juice,add some hot broth and then back to the soup
Thanks for your comment, but considering my mom did this my ENTIRE life, I would suggest it isn't 'wrong', but different from the way you have seen it done... :)
Have a lovely day!
Well I agree but living in Greece we don't really do this.
@@mercyfulvickv2810
Food trends change... you have to realize that Greeks who live outside of Greece may have the more traditional version of things, as they are not steeped in the changing culture, but are more apt to maintain the traditions they knew when they left Greece. Mom came to Canada when she was 22... and cooked as she knew from growing up in Greece. I remember her always beating her egg white, just as I demonstrated, with 2 forks. This is what she knew... why go through the extra trouble of beating egg whites, if not the tradition one grew up with? Therefore, I would say the foamy topping is more authentic/traditional than what may be currently done in Greece. And since this channel is a tribute channel to my mom, and her Greek kitchen, I demonstrate how she cooked, so it isn't 'wrong'... yes?
Thank you for subscribing. I do hope you try it mom's way, and then let me know what you think.
Efxaristo para poli!! :)
@@MomsGreekKitchen its just my opinion.I also left Greece at 21 and after years I came back to Greece.I've never seen it this way but I'll give it a try
VICK HE IS NOT WRONG YOU ARE WRONG
too long, too boring, I could not stand it for more than 2 minutes. Get to the point, I guarantee you you'll get thousands of views, specially if it is as good as some of the comment I read. 3 to 5 minutes is the best. People don't have time to listening rambling on and on.
Thank you for your comment, I guess. However, this particular video is about something that is VERY important in the Orthodox faith. Many outside the faith would NOT know what this is all about, and those who are looking for this, are looking to learn how to prepare this for a deceased loved one. It is not JUST a recipe... and I have titled it as such. If you are not looking at this for the purposes for which it was intended, yes, it can seem wordy and boring. Do you know anything about this preparation? Do you have a recently departed loved one that you need to make this for? If not, it doesn't apply to you... but I bet you would have learned something from watching the video. Thanks for the comment.
Take care.
Hello, I just wanted to say I loved your video and thanks so much for sharing your mother’s spirit with us. Video was a great length! I liked how you less us through every step as if we were cooking the soup with you.
I have been making Avgolemeno for a decade now, but never quite pure and authentic as yours. I will try using no veggies and herbs in my stock next time