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.
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.
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!
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 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. 😊
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.
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 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
18 Comments
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😀🙋♀️🏆
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.
How about Dolmades or Lemon Potatoes?
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!
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
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.
I love the way you attempt to do EXACTLY as mom did. Very sweet and charming. I’ll make Avgolemono soon.
Thank you !! Very informative awesome video!!
We’re you making the soup for your family or for the public ?
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 sharing! I’ve just discovered this Greek classic and it has a permanent spot in my recipe book now.
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. 😀
Why is it frothy ?
Is this soup able to be canned?
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.
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!
Thanks for this! For others following, best to boil the chicken initially for about 40 minutes before deboning step
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