Dish · greek
Avgolemono Soup
A chicken soup thickened by whisking eggs and lemon juice into hot broth, giving it a pale color and a tangy, silky body, usually bulked out with rice.
Where it comes from
The egg and lemon technique shows up across Sephardic and Ottoman-era Mediterranean cooking, absorbed into Greek kitchens where lemons were cheap and a whisked egg could stretch broth into a full meal.
What cooks argue about
Cooks argue over tempering: whisk hot broth slowly into the eggs before returning it to the pot, or the mixture curdles into strands instead of staying smooth.
Versions
Nobody has published a avgolemono soup here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
chicken breast boneless
egg
chicken stock