Amazing Avgolemono | 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! ORDER MY BOOK! SUBSCRIBE ►———————————————— ————————– ADD ME ON: Tiktok: Instagram: Pinterest: Website: Amazon: Facebook: .





  1. 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…

  2. 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 ❤

  3. 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.

  4. 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.

  5. Man i've been cooking professionally as a greek chef for 18 years,i like all of your recipes but this is by far the absolute worst avgolemono recipe i've ever seen. You never beat the whites, it defeats the purphose of the whole technique. This looks as if the eggs overcooked, which they probably did.
    Just whisk up your whole eggs together, then to them add the lemon. Take a big bowl, pour in your eggs and lemon mixture and then take a laddle and pour the hot liquid little by little in a steady stream tempering the eggs. You do that to raise the temperature gradually so that the eggs don't overcook. The end result is very creamy and visually it looks as if you poured cream in, it's very homogenous, not like this.
    Dear lord i'm mortified.
    and i'll stress it again, i absolutely love all your recipes!

  6. Dear John, I am Greek from Athens and I always watch your channel also I have your book.
    We never use oregano in soups. Try to add celery roots and 1 or 2 potatoes. We don’t use rise anymore in soups.
    Also we stir the egg whites with the lemon juice and slowly we put some soup to the egg-lemon mixture. These is because we do not want the egg white to crumble.We don’t cut the chicken in pieces. We serve the chicken and the vegetables separately.

  7. 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 😊❤