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Amazing Avgolemono Soup | My Favorite Soup Ever
In Soups

Amazing Avgolemono Soup | My Favorite Soup Ever



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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43 Comments

  5. bcfriar Doyle

    Hi! Regular viewer. What episode has gotten you the most comments that are the same? Is it this episode? I loved this episode cuz I’m a lemon-aholic. Lol good luck answering all these Gramma’s. You are famous now! 😍

  11. m j

    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❤

  12. VV

    My family eats this traditionally every Cristmas. Tempering is important to avoid curdles and lemon quantity is usually much more 😀 (some lemon zest too). My mom calls me almost every Cristmas to add some spoonfuls of soup in the egg-lemon mix gradually while she is always stiring and making kissing sounds that stop curdles from forming XD.

  21. Eleni Nik

    Everyone here saying how they do the same soup in Greece but with tempering the beaten eggs instead of separating egg whites etc… Well I'm greek also, and yes my mum (and me) always made avgolemono with the tempering of the eggs method too. But I told my mum about John Kanell's version cause i was so amazed he did it so nicely (had no idea he has some greek roots) and to my surprise, my mum said:

    "Ah yes, thats the way the old housewives used to do it, its supposed to be the "proper" way" 😂

    So I guess ppl today do the shortcut but would you look at that, its rly exciting to learn something new about our lovely soup! Thanks John Kanell 😀 I'll definitely try this way too!

  24. shtak21able

    A wonderful looking recipe, and I'm sure delicious tasting, but, I have been eating this soup for seventy years and I must say you overcomplicated the recipe and the method..
    I am of course only talking about the authenticity.
    Yours might be tastier, and I will definitely try it your way.

  27. Lori Mast

    I always make my own chicken stock and haven’t bought it in the store in years! I’m glad you showed the “ugly” part of cooking this. It sounds amazing!!! I hope you have more healthy foods coming up. Your deserts look amazing, but I’m working on losing weight.

  30. Indigo

    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

  34. SugarRose

    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 😊

  35. Ewa Mex

    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.

  37. Office Email

    Do u not temps the egg white so you don’t get scrambled egg???? White pepper doesn’t make the soup look dirty. Just saying it may look better.

  39. Shorena Getiashvili

    Hello, did you try to make Georgia 🇬🇪 Chikhirtma? It looks very similar to me. But still Georgia version is the best ❤I hope you will make it one day. Best regards from Georgia

  40. Karen Triantafilis

    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..

  41. Himali de Alwis

    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!

  42. Yolanda Grabowski

    When I was a kid, I had to irritate myself with Halloween candy to because the peppercorns were pits of Hell to me. Otherwise, I could've eaten my Halloween candy more responsibly… even when being a kid. The pepper is good for you. But even it out if you VALUE the kids.

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