Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Greek chicken soup with egg and lemon is properly called kotopoulo soupa avgole-mono. Avgolemono is actually the name of the sauce made from eggs (avgo) and lemons (lemono), which is added to soups and stews to thicken them and add a sharp lemony taste. It is never added to dishes that are made with garlic or tomatoes, but may otherwise be added to any poached savoury dish. Skilled Greek hands frequently use whole eggs, but the rest of us are probably safer using only t