Souppa Avgolemone or Beid Bi Lamoun

Egg and Lemon Soup

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About

This popular Middle Eastern soup is always made in Greece whenever chickens are boiled. Meat and fish stock are also used. The stock can be prepared in advance but the rest must be done at the last minute before serving.



  • 1 chicken, or a carcass and bones, or enough giblets for a good stock
  • 1 large onion, quartered
  • 2


Put all the ingredients for the stock in a large saucepan. Cover with water, bring to the boil, remove any scum, then reduce the heat and simmer for an hour.

Ladle off any fat from the surface and strain through a fine sieve, then return to the pan, taste and adjust seasoning. There should be litres