How to Make Avgolemono
Bridget shows Julia how to make comforting creamy Avgolemono soup.
Get the recipe for Avgolemono:
Buy our winning large saucepan:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
I made this for the first tonight and OMG! It's delicious!
My mom has pancreatic cancer and this recipe has been a godsend. Thank you! She’s had difficulty with food aversion and taste change. Being cachectic, sour foods high in protein has helped. I blended half the chicken to sneak in nutrition and added an extra egg to sneak in nutrition. Thank you!
I am Greek we never do this to our soups
I really like ATK, but, they often veer too far from the authentic recipe, and the cultural aspect is lost for me. This is cool, but, I’m gonna stick with the traditional Greek recipe.
needs to be the original way which super simple.Boil whole chicken(cooks chicken and makes the stock at same time)
I start by sautéing onions and garlic in a bit of butter and olive oil, and once they’re lightly golden brown, I deglaze with some white wine—changes your life, I promise. I’m definitely going to try that cooked rice and egg hack though; that’s brilliant!
I've made a version of this several times from a recipe just called lemon chicken orzo soup, but it uses the actual tempering of the egg and lemon mixture. You sautee an onion, garlic and some carrots until fragrant, then add chicken stock, bring to a boil, add the orzo. Whisk together eggs and lemon juice and slowly add hot broth from the pot into the eggs, constantly whisking. With zero experience performing this technique, I've nailed it probably close to 10 times now; it's really not as scary as people make it out to be! Just constantly whisk, only add a ladle at a time, and once it's warm, slowly pour it into your pot while constantly stirring. Somewhat labor intensive I suppose but the result is a PERFECT velvety smooth soup!
I made it with orzo but I used your cooked rice/egg mixture. It works! Loved it! Thank you
I love you guys!!! I love how you tell us the science behind your conclusion.
Great video ty
fabulous. I love the tweaks but you’ve also managed to stay true to its simplicity.
I followed this recipe TO THE LETTER many times but it never comes out as thick and creamy as shown. WTF??
Easy soup … turn to be so complicated… God help us all 🤪🤪🤪
New England clam chowder please!!!
The actual avgolemono prayer is much funnier.
Greeks in the comment section being like wtf..
It is an amazing soup
It's av-gow-luh-MAA-no with emphasis on MAA.
is this demos's soup?
best soup ever
If you make this, make sure to not mix the egg mixture until youre ready to use it. It'll clump up if it sits
Would this trick work with Orzo?
pro-tip: use boneless skinless thighs instead of breasts.
Fellow Weight Watchers, this soup is only 4 points on Blue! Usually I have to make a bunch of substitutions to recipes, but this one is fantastically low fat.
Greeks everywhere: Aman! you butchered a simple and easy recipe . Oh well
I've been making this for 4 years, but not this way. I've been to restaurants where "lemon rice/chicken lemon rice soup" was served and the eggs had curdled. YUCK! Thanks for this recipe!!!
I do this very differently. I saute garlic and oil throw in a head of clean chopped escarole, add chicken stock to cover. Then in a large bowl I mix egg, white wine, lemon and chicken broth and whip together. I cool the soup. I do the temper. I add the mixture from the bowl and keep stirring like I'm making pudding and then slowly bring it back up to temp. Sometimes I make small meatballs with a touch of cinnamon. I have to be honest I didn't like the use of the rice. I make a keto friendly soup.
SOOOOOOOO good! I made this recipe for a family member who ADORES avgolemono and they adored it! It was pretty simple to make too.
Made this recipe and it is wonderful. Perfect.
How did they get cooked rice out of the soup???
Throw in spinach or kale for more nutrition and nice color addition too.
Rice and egg in a blender? My Yiayia or my thea's don't do that!
This was a bit different than the traditional Greek Avgolemono
Can't even pronounce it
I LOVE YOU GALS!
Much easier than my other recipes and more importantly, the family loved it. Thanks so much!
Greek food is just magical
Good one Guys!!! 👍
YES
The soup looks really good. I have a question. Why didn't you use a cutting board that could be easily washed after using it to cut the raw chicken up? I know that bamboo cutting boards have a grain that is very tight, but a regular wood board has a grain that is less tight. Can a standard board be used with chicken, washed and then be completely safe to use for other purposes?