Avgolemono

    Avgolemono

    (102)
    4saves
    17min


    96 people made this

    About this recipe: The name literally means 'egg and lemon' and they combine beautifully to make this popular Greek soup. It's light, quick to make, kid and adult friendly and looks great with a thin slice of lemon or some coriander on top.

    Ingredients
    Serves: 4 

    • 1.5L chicken or fish stock
    • 100g rice
    • 3 eggs
    • 1 lemon, juiced
    • 1 tablespoon cold water
    • salt and freshly ground black pepper to taste

    Directions
    Prep:2min  ›  Cook:15min  ›  Ready in:17min 

    1. Pour the chicken stock into a large pan, and bring it to a boil. Add the rice and cook for 10 minutes.
    2. Beat the eggs until frothy, then add the lemon juice and cold water. Slowly stir in a tablespoon of the hot chicken stock to temper the eggs, then add one or two more. Be careful not to scramble the eggs!
    3. Return this mixture to the pan, and stirring constantly, turn off the heat. Season with salt and pepper and serve immediately. Do not let the soup boil once the eggs have been added or it will curdle!
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    Reviews and Ratings
    Global ratings:
    (102)

    Reviews in English (98)

    by
    66

    I live in Greece, so I know how to make this soup. It is a delicious soup when made right. All 3 of my children love it. You must cook a whole, fresh chicken for the stock. DO substitute rice as this is the traditional way. Make sure you remove the soup pot from the flame before you poor the egg/lemon mixture over it. Otherwise, the egg mixture gets clumpy. Also, it is great when you add the chicken meat back into the soup. This is how almost everyone eats it here.  -  10 Mar 2009  (Review from Allrecipes US | Canada)

    by
    56

    this recipe is all wrong - it's so important to boil a whole chicken for at least an hour or so. the flavor is so much better. also, use the juice of 2 lemons for 3 eggs separate the eggs, beat the whites first till stiff, then slowly add the lemon juice, then add the yolks 1 at a time. I prefer rice to orzo and lots of fresh ground pepper.  -  16 Mar 2007  (Review from Allrecipes US | Canada)

    by
    16

    So yummy, and really versatile! I must admit we tweaked this a bit; the orzo can be substituted for rice or any other type of pasta. And we added a lot of garlic to the bunch. Nonetheless the end result turned out pretty tasty, a nice alternative to chicken or matzo soup when someone in the family gets sick.  -  10 Aug 2007  (Review from Allrecipes US | Canada)

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