Learn how to make a Avgolemeno Soup recipe! Go to foodwishes.blog... for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Avgolemeno Soup recipe!
Пікірлер: 628
@foodwishes4 жыл бұрын
Check out the recipe: www.allrecipes.com/Recipe/241873/Avgolemono-Soup/
@sidneyarmstrong98504 жыл бұрын
Thank you. Love this soup. Had it for the first time at Souvla in SF on Hayes. I would seriously fly into SF for a day trip just for a bowl of Souvla's avgolemono soup. This is on my cooking list for this week. I have not had luck making this soup in the past, but I think with your recipe my luck is about to change.
@adde95064 жыл бұрын
I priced it out: about $15. It makes about 10 meals. There will be plenty of carrots, eggs, celery, and chicken left over. This price does assume that you have spices on hand, but they're a worth while investment if you don't.
@MonicaSĪGÑofJõñãhYUNIS3 жыл бұрын
Where ever you are... I hope you and your family are okay! Thank you for such a great recipe and the laughs! I love how you narrate! 😘
@thirstyfish78823 жыл бұрын
I worked for a Greek family looking after their kid in the UK, and the mum would get me to make this every week, literally to the letter of your recipe! So great to have it again! Especially now it's cold season.
@judyi86715 жыл бұрын
I miss getting this at the many Greek diners in NY. Was an all time favorite.
@Tina-gp4rg8 жыл бұрын
hello from Greece. You pronunciation of avgolemono αυγολέμονο is totally correct and your soup looks fantastic.
@nocommentnoname11116 жыл бұрын
But NOT authentic!
@tabaks5 жыл бұрын
NoComment NoName, no brain. You're a full circle!
@C_R_O_M________4 жыл бұрын
his spelling is wrong. He writes "aygolemEno" in the title. A good effort overall though.
@frogbeergolfgolf9 жыл бұрын
Your humor always makes my day chef Jon.
@justinm26979 жыл бұрын
frogbeergolfgolf The oh-so-cheesy jokes are hilarious. It's also fun to guess when he's going to add the cayenne, cos you know he sneaks it into almost all the dishes somewhere.
@vuzass9 жыл бұрын
As a Greek this used to be my favorite soup during winter.Especially when made from grandma.I totally approve this recipe for being 100% accurate and looking very tasty.
@NineTailedFate Жыл бұрын
F...FROM Grandma?!?!
@74mouseman Жыл бұрын
Yiayia!!
@iCarryBoatsAndTheLogs Жыл бұрын
When I was little I used to say YOYO instead of Yaya🤣🤣
@apateoniskos9 жыл бұрын
I'm quite amazed on how accurate this recipe is!Aside from the rice,where in Greece we use a type called Carolina (it is preety much like Arborio),this recipe is VERY accurate! Just one small tip from a Greek cook,in case you are afraid that those eggs will scramble,you can use only the yolks and lemon,and use some cornstarch in there,and continue with the tempering process Chef John displayed here :)
@RassBrass6 жыл бұрын
Every dish I eat and like , I go to youtube find the recipe. And coincidentally, every recipe I look for on KZbin, food wishes has it. Thank you Chef John
@cgcanada886 жыл бұрын
It is a wonderful soup that is a common comfort food for us in Greece! Perfect for rainy days and cold winter nights. Also it can be made with fish, such as red snapper, albeit you need to add the fish later.
@cheyennecolleen19489 жыл бұрын
Does anybody just watch food channels for the fun of it and not really cook them?
@adhishreepatil9 жыл бұрын
***** all the time, Cheyenne.
@h4mburg3rrr9 жыл бұрын
YES!! :D
@cheyennecolleen19489 жыл бұрын
@A TW Wow, so clever, tell me more.
@jmarylastone9 жыл бұрын
sometimes I make almost exactly what they show in the video (depending on what I have on hand) but most of the time the wheels in my mind start churning and it gives me ideas to vamp up what I am already making
@TWO515TY9 жыл бұрын
It's good for learning some of the important concepts of cooking. Even simple things like Chef John reminding us to taste for seasoning before finishing the dish are important. I think the closest I've come to cooking a Chef John recipe is making the honey sriracha sauce from the honey-sriracha wings episode. Otherwise, I'm far too lazy to cook most of these recipes lol.
@TreebeardWood5 жыл бұрын
So I am Greek and I make mine in a similar way. Though, over the years, I have modified it to the point where some Greeks might slap me, but I LOVE it. I do most everything he does, but I cook my broth for longer AND keep the chicken. I cook the broth for about 2 hours and then add additional (breasts or thighs) and cook it for about 1.5 hours more. That is the chicken I save to shred and put back into the soup. I also use a lot of carrots that I put in later in the process (along with celery, onions, dill, parsnip and other stock veggies). I personally like rice over orzo and for me, any rice will do. I will use Uncle Bens or anything similar and cook it until they split (about a 1/2 hour). I take everything out and cut up the carrots and shred the chicken when it cools. I put together the avgolemono and do what he does here. I then add back in the shredded chicken and carrots and then the thing most Greeks probably wouldn't do. I add a good amount of dill to the soup. My version of the soup is much chunkier than the traditional style and of course the dill... Don't knock it til you try it. Soooo good.
@SophieLovesSunsets6 жыл бұрын
'If you're not going to use fresh lemon juice for this don't even bother making the recipe' Amen to that! Great recipe Chef John! This is one of my many favourite Greek recipes. The lovely Greek I'm married to often makes this for us and it's so delicious. Bringing the Mediterranean into the kitchen. One of the best soups I've ever had 😍😍😍
@djf57 Жыл бұрын
Exactly only fresh lemon
@rosie34883 жыл бұрын
This man is a treasure! Love his recipes!
@jwhowa03793 жыл бұрын
Cheated when I made this tonight to save time. In lieu of boiling a whole chicken, I just used prepared chicken stock, water, and extra chicken bullion to enhance the flavor. Added in a lemon pepper rotisserie chicken from the grocery store. Absolutely amazing!
@anodien19839 жыл бұрын
Oh, chef! This is one my most favourite recipes! I am Greek and live in Greece and I honestly smiled at the mere sight of the title of this video! A small correction, it is avgolemono and not avgolemeno! Also, we usually just put the chicken along with a whole onion, a whole medium sized tomato, a couple of medium sized potatoes, 3-4 carrots and some celery. We don't saute the onion separately! Most people, here in Greece, usually take out the vegetebales along with the meat and serve them on a separate platter but I like blending the vegetables in with the avgolemono and make my soup super rich and creamy! Love your recipes! Thank you!
@HappySwedishPancake4 жыл бұрын
A tip is to cook the chicken for about an hour, take it out and remove most of the meat. Then transfer the bones and a litlle of the meat back to the broth and keep cooking a couple of hrs more. :)(for any recipe where you want a great broth AND use the meat)
@katcatgr889 жыл бұрын
Yay!! So excited to see a Greek recipe on your channel chef John!!! :) I have a couple of suggestions..One, you could also use pudding rice, it works quite well. Two, when you do the avgolemono you can beat the whites first with a spoon of cold water, then add the yokes, then add the lemon juice mixed with some cornstarch if you feel your soup is too watery, and finally temper the eggs. This makes for a fluffier avgolemono! Also, according to my grandma, you have to send kisses to the avgolemono when you temper it so the eggs won't get mad and split! Haha!! She always did that!
@SneakyGreeky-mi4yi3 жыл бұрын
Your Yiayia is correct :)
@susansparke34622 жыл бұрын
May I ask what is "pudding" rice? Is it just a short grain variety that you use? I've never heard anyone refer to rice in this way, so I'm just curious. Thanks!
@anitat73219 жыл бұрын
warming the lemons in the microwave will give you more juice when ya squash them! love this recipe!
@theamericanbrotha9 жыл бұрын
Made this one last week. Simply amazing! Incredibly hardy. Added bonus plenty of shredded chicken left over for tacos and fried rice.
@tsibosp9 жыл бұрын
If anyone wants a more creamy texture of avgolemono execute it as following: whip the egg whites into a soft meringue when it's nice and fluffy whip in the egg yolks and the meringue will get a nice yellowish colour. Proceed with tampering the mixture as Chef demonstrates and there you have it, a great creamy avgolemono sauce on top of your soup. I highly recommend this way it makes a difference.
@christosperisteris87899 жыл бұрын
Chef, freshly ground black pepper is a must for the avgolemono soup.
@mahisorceress9 жыл бұрын
OH YAH!!! And plenty of it!! Lol.
@tabaks5 жыл бұрын
Tasoula Adossidis, for some.
@paulwagner6885 жыл бұрын
Every palate is different. That's why my sister in law's Yia yia's doesn't have a lot. Each person adds his or her own. I add tons and so does a lot of the family, but some don't.
@FezCaliph3 жыл бұрын
Great comment! Respectful as comments should be
@boostedbadboyzx12r312 жыл бұрын
A lil pinch of dill goes a long ways also.
@PROJECT_936_dot_NET4 жыл бұрын
Chef John ! Thanks for such an excellent recipe. I utilize elements and techniques from this video and incorporated them into a soup that I make for the love of my life, Paula Fay. She loves it extremely tart. To see the smile on her face and joy that she exhibits is so great. Thanks again and I hope to learn more from your blog and channel.
@magix4709 жыл бұрын
As always, come for the food, stay for the humor. and a pinch of cayenne. Keeping it real Chef John, Keeping it real.
@catmom13224 жыл бұрын
I'm glad to have found this recipe. I always get this (& spanakopita) when I go to a Greek restaurant. Yummee!
@beyo55 жыл бұрын
In 1973, I was with my parents (at age 12-ish) living outside of Tabriz, Iran, where my Dad worked as an advisor building an agricultural college. During the winter the snow was several feet deep, but my mom made this "Greek Lemon Rice Soup" on a kerosene heater/stove. Best soup ever! Memories...
@ElLenadorLA4 жыл бұрын
Looks crazy comforting!
@Lucasplaysbass8 жыл бұрын
If anyone is watching this now, and is debating on making it, do me a favour and just do it! I've made this about 5 times now, and every time it surprises me with how amazing it is!
@xiakala9 жыл бұрын
My favourite soup ever! You made it almost like my grandmother's! I like to add black pepper on top when it's really cold outside! Next time she makes it i will also call it Avgooooooooooooooooolemono soup ....
@TheJapeKing9 жыл бұрын
2 tips from a Greek :) you can put the onion from the beggining to make it "sweat" with the olil and after to boil the chicken in it :) and the 2nd is a plus for u cause u used arborio which in my opinion is a lot better than the "originial" karolina rice that most people made it here in Greece :) also great that u used only the meat of the chicken so no bones will destroy the soup :) epic video well done :)
@combedpubes9 жыл бұрын
Can't believe I'm correcting a Greek on cooking but you want to leave the chicken carcass in any good chicken soup
@TheJapeKing9 жыл бұрын
Arnold Layne yeah of course my friend and it gives more taste for sure... but i broke 1 and a half teeth so i have almost 2 good reasons to say that only meat is better :P hehe
@combedpubes9 жыл бұрын
Giorgio JK haha makes perfect sense then, nice one lol
@TheMeslava9 жыл бұрын
Giorgio JK You broke 1 and a half teeth? You should learn to properly strain your soups for bones...
@Xavier-gv1zx9 жыл бұрын
TheMeslava*
@gayamanukyan2044 жыл бұрын
Really enjoy your videos... just the right speed, just the right duration, and it shows that you enjoy making them. Thanks!
@coffeeabernethy28238 жыл бұрын
I think it was Beethoven who said that "Only the pure in heart can make good soup..." Dunno if that's true.
@CorneliusSneedley9 жыл бұрын
I had never heard of this soup before. It looks great; simple, and delicious. I would be willing to bet that at least once in his life, Socrates also said "Mmm, that's good soup." :)
@iSugarHeart7 жыл бұрын
Wouldnt it be so sad if he didnt? I mean how sad is your life if you never tastes a great soup :'(
@Easymealpreprecipes9 жыл бұрын
Love avgolemono soup.. My popou makes it all the time! Mmm!
@harrodsfan3 жыл бұрын
Pappou
@andrewpeacock57513 жыл бұрын
You made this look so easy. Greek cooking is often tricky, it really separates the men from the boys.
@v2345212 күн бұрын
The bit bout Socrates and the wisdom of knowing nothing, calling for a comforting soup like avgolemono is a good stand-up comedy gig- gave me a giggle or two. Thanks 😂
@byron66206 жыл бұрын
Made this for my family to a T. They all have the flu. My son just puked his guts out and after he was done puking he came and ate a full bowl full of this soup. Im greek and i haven't even tasted it this good before. This is the real deal. My wife will eat it once she stops being sick. It took me all day to make this but totally easy and so worth it. I can freeze the rest as well. Thank you so much for this. AMAZING 10/10
@denisegray705 жыл бұрын
I pureed the celery and onions then added it at the end of the soup really good
@TheTommyKay9 жыл бұрын
Dear chef John, From the standpoint of native Greek, the traditional avgolemono is made by whisking the egg whites until they become almost foamy, THEN add the yokes and THEN temper the mix with the soup, it gives it a mild yellowey-orangey look and makes the soup more velvety and subtle.
@tedkotas19129 жыл бұрын
TheTommyKay At one point would you add the lemon juice? Thanks.
@TheTommyKay9 жыл бұрын
Well according to my personal preference, i like to add the lemon just a little bit after the soup stops boiling, to avoid makeing it sort of bitter-ish. Lemon jiuce tends to become a bit bitter when subjected to high heat for a long time. Idealy you could add a quarter slice of lemon while whisking the egg yokes and then just add lemon to taste while serving.
@QuaabQueb9 жыл бұрын
One of the greatest soups, glad you made a video on it, well done
@charlessotis66728 жыл бұрын
Chef John, your recipes and videos are fantastic. Thank you. My mother used to make this using a Greek orzo called kritharaki. It's a long, flat orzo that I purchase from a Greek store here in the US.
@Catherineslutidio9 жыл бұрын
To be honest we (greeks) dont usually put celery but overall its a good recipe!! Good job
@noldaker4 жыл бұрын
My greek grandmother (RIP) used no celery or carrots...only onions.
@pato209954 жыл бұрын
Probably tastes better with all three
@TheDeadOfNight374 жыл бұрын
Mirepoix (2 parts onion, 1 part carrot, one part celery) is always really good in broths; the sweetness and aromatic flavors of the carrots, the subtle bitterness and earthy undertones of the celery, and the slightly umami and spice of onion is always wonderful
@noldaker4 жыл бұрын
Seeing this inticed me to make a pot last week...Onion, bonelss chicken breast, 4 eggs, half and half, 5 small lemons and orzo...It was delicious. :)
@remonkewl65984 жыл бұрын
Eh, it's only for the stock, so it's not that different.
@emmanuelodulukue79789 жыл бұрын
Greek here, thank you for sharing and keeping it original enough. Love your recipes!
@dimitriosdaskalakis61272 жыл бұрын
Excellent recipe. Very tasty. Nice touch adding the chicken pieces 👌🏼
@lumpyq63859 жыл бұрын
Top 5 easily, I love this Dish. I went out with a Greek Woman many years ago and she made this. She used Turkey in hers and didn't add any of the Meat. I have been making it for over 20 Years now and I always add in the Meat. Great Dish Chef John!!
@HamCubes9 жыл бұрын
Thank you, Chef John! I *LOVE* this soup and for some reason never imagined I could make it at home.
@djf57 Жыл бұрын
My Mom this when I was sick. I haven't made it in a long time I think I will this winter
@kam70562 жыл бұрын
Beautifully presented. Thanks
@kunairuto9 жыл бұрын
My mom and I have been watching for well over 6 years now, so it's about time that I submit a food wish. My mom was wondering if you could make hush puppies! I think I'll save my own food wish for the future ;D
@JacobEatsGood4 жыл бұрын
Chef John always kills it! I cook a very similar version to this on my channel, this is the soup that makes chicken noodle jealous!
@donalskehan9 жыл бұрын
This looks fantastic!
@BrickFilmsCinema9 жыл бұрын
Oh you're on foodtube!
@ERSCAUS3 жыл бұрын
And hiding here in the corner is Donal...................:) Awesome how we all learn from each other in our quest for delicious food.
@Lelliott11226 жыл бұрын
Oh my God! I want some!! Yum❤️
@asherramras6545 Жыл бұрын
Hi Chef John, Revisiting this video, once again. Is it key to cook the rice from raw in the soup? Could left over rice be used as a substitute? Been watching your channel for a decade plus and so appreciate your dedication. Thank you
@StefanakoC14 жыл бұрын
perfect for when your stomach hurts, my mum used to make it for me
@aw58324 жыл бұрын
How to make Greek food: Step 1: make food Step 2: squeeze a lemon over it.
@ggoddf58894 жыл бұрын
not many recipes have lemons
@nadineklinkenberg58559 жыл бұрын
Looks so yummy! I would have to add some vegs though. I can't seem to eat soup without veggies.
@VisibleAssets4 жыл бұрын
John as always an amazing recipe.-!!!
@andrashorvath31086 жыл бұрын
Thank you Chef, Great tasty recipe. ... On my third time I ve made this soup I ve added some raw sweet corns to it , about a cup together with the rice. ... I know it is not the original recipe but I like trying out new ideas.... Anyhow, it did something amazing with the soup. ...
@altrogeruvah9 жыл бұрын
Oh man, the Greek cuisine's remedy potion, this is good stuff. I do exactly the same with avgolemono: I cook the entire chicken all the way through and right before the end, I clean it up and throw only the meat back in. People are really adamant about keeping the entire chicken intact, but after cooking it for 2 hours or so, I really don't see how it makes it any better. Also, we do add the onion in the beginning but I will try it your way next time, frying the onions a little sounds kind of yummy.
@zacharygrinfeld35536 жыл бұрын
Just made this last night. AvgolemoYES
@cannwolfe12075 жыл бұрын
You are so funny great recs a pleasure to watch!
@radwaawad90137 жыл бұрын
I just made it & it was awsome !! thank you sooo much .
@NikolasSkoufis9 жыл бұрын
Impressed Chef John! A pretty faithful recipe for one of my absolute favourite dishes. My yiayia usually beats the hell out of the tempered eggs which gives a slightly frothy and foamy texture.
@marshanotbrady31939 жыл бұрын
I love this soup! It reminds me of a Filipino soup we make, arroz caldo. Though, we use a chicken and ginger broth instead. And the lemon or calamansi is added at the end to taste, and I LOVE it lemony. We do add eggs sometimes, but it's boiled and sometimes use quail eggs. Thanks chef, will definitely have to make this soon. Like today soon!
@glencarpenter929 жыл бұрын
Broke-ass grad student here: does this reheat well? The eggs have me worried.
@babablacksheepdog9 жыл бұрын
Yes, it reheats just fine. The eggs won't curdle. Unless you didn't temper them right in the first place, in which case they will curdle the very moment you drop them in the soup.
@SuzieLady9 жыл бұрын
KanyeIsOkay IGuess Absolutely! When I am not feeling well I cook this so that I have something light that I can quickly warm up. Its very good on a budget too
@Ankylophobia9 жыл бұрын
check out his sopa de ajo video if you need very cheap, delicious food!
@ichigeri9 жыл бұрын
ya just dont boil it hard and you will be fine.
@MrK0ni9 жыл бұрын
I grown up with this soup and my greek grandmother of 83 years still makes this soup every week. It's a base for so many other delicious soups. In greek we call this dish you made there simply "chicken soup".
@VictoriaKarma919 жыл бұрын
Ναι αλλα το αυγολεμονο το χρησιμοποιουμε σε διαφορες σουπες αλλα κ αλλα φαγητα.
@mahisorceress9 жыл бұрын
It's referred to both ways, depends on who you speak to. More or less, the professional name for it would be avgolemono, and the simple version is, as you said, chicken soup(kotosoupa)
@MrK0ni9 жыл бұрын
That's exactly what I meant with "a base for other soups". For instance Γιουβαρλάκια or even μαγειρίτσα where avgolemono is also being used.
@elgreco13464 жыл бұрын
@@VictoriaKarma91 Yia soupes mono kotosoupa kai psarosoupa.Soupa prepi nane aspri.
@nidz2629 жыл бұрын
Hi Chef John, thanks for posting the great recipe. I was hoping you could show us your rendition of Gigandes plaki. It's a Greek Lima bean dish which I recently had at a great Greek restaurant in Melbourne. It is so tasty despite being completely vegetarian! Meant to be a side but it's so good I would be happy eating it as s main! Thanks!! :)
@pipisgaming59245 жыл бұрын
hi from Greece and especially from Zakinthos island that we eat it a lot in the winner ,a small advice to taste even better you can mix beef meat with chicken !!!!
@user-um8zt2ke8o8 жыл бұрын
protip for squeezing juice out of lemons, limes, oranges, any citrus etc: roll the lemon between the table and your palm for a few seconds! it'll pop a bunch of those little juice pockets and you'll get like twice the juice!
@mary696669 жыл бұрын
I've been following you for a long time and it's so nice seeing you interested in our cuisine! Also saw your chicken and potatos recipe and you did a great job! Thanks chef john you're awesome, also keep rocking the cayenne!
@taliesinbreen9 жыл бұрын
That tempering the eggs tip was my favourite part of the video. I can't believe I never knew about that technique.
@sasia4679 жыл бұрын
***** in greece its a quite common technique and we use it in many recipes. it produces rich soups and delicious silky sauces
@taliesinbreen9 жыл бұрын
sasia467 Thanks! Such a cool technique, I can't wait to try it.
@wir89 жыл бұрын
***** That is a classical Turkish method called 'terbiye'
@Gio6458 жыл бұрын
+wireight In every Greek dish a Turk will appear saying that the recipe is Turkish. If I understand well, before Turkish tribes come to the Mediterranean area (1000 AD) Greeks were eating stones!
@wir88 жыл бұрын
Gio645 Last time I checked, Greeks were still eating stones :v
@jim11203 жыл бұрын
Just like my Yaya used to make!!
@abbienguyen25645 жыл бұрын
Thank you, Chef John. I ate this soup at a restaurant and fell in love with it. I came back to the restaurant many times after and each time I ordered this soup and their port was quite lovely, which made an excellent dessert with the right amount of contrast with the lemony taste from the soup. I will make this soup for sure with your world class recipe.
@melissaorona28343 жыл бұрын
Made lemon rice soup for the first time today using your recipe. PHENOMENAL! Thank you, good sir!
@JarleenVjo9 жыл бұрын
Ahhhh! I love this soup so much. I believe this breakfast joint (Bill's Cafe) in my area sells something like this. (I'm assuming it is because it's called Greek Lemon soup). Definitely one of my fave soups next to clam chowder ;D thanks Chef John!
@pokemonbattlesx-treme48599 жыл бұрын
chef john I love you so much
@FezCaliph3 жыл бұрын
Me when I discovered this channel: GOOOOOOOOOOOOOOOOOOOAAAAAAAAALL
@renees42783 жыл бұрын
Made this yesterday my husband ate 3 bowls for supper and then wanted some more for a bedtime snack! It’s fantastic! Thanks for another great recipe!
@NOVAPAA4 жыл бұрын
How about placing the chicken breast side down in the stock pot? Perhaps a better way to cook the chicken since the majority of meat is in the breast. Love your recipes!
@Montragon297 жыл бұрын
So great that ChefJohn made such a video! So here are a few tips from a Greek and a cook...This recipe is considered a traditional comfort food here in Greece. It is most often refered to as "the best flu remedy" (along with tripe soup which is considered the best hangover remedy). Almost all households know how to cook this. A word of caution at the end! DONT try to cook the whole pot after you dump the meat in. It is already cooked and the soup is already piping hot so the chicken only needs to warm up. Take it off the stove top and let it sit for 5mins. If you try to cook it a bit further, even on low, you risk coagulating the eggs and ending in some egg-white strings forming in the soup. Also try to use the darker meat of the legs in the soup(they are more tender, but then again its down to preference, i use everything) and make sure when you boil the chicken you have cleaned the carcass well from the inside(or have the butcher do it) so that there is no coagulated blood and organ leftovers. Not that it affects the taste but they tend to dissolve in the soup and you find black specs in it. ...other than that i just had this 2 days ago and its great now that winter is coming(i know... the pun is lame...)
@SuzieLady9 жыл бұрын
As I am from Greek Cypriot heritage, this was a delight to find Chef John! I make this in a less 'soup' way by not adding as much water and it is just a scrum my. You have reminded me that I have not made this in a while.. thank you
@ModestKarma8 жыл бұрын
Giving this a shot! How much worse will this be with store bought, best quality I can find, chicken stock? Great videos
@skotadious8 жыл бұрын
Everytime I search for recipes, you always show up... And never fail me! 😄
@Neoptolemus9 жыл бұрын
Greeks eat this soup when they are ill (especially)
@margom20608 жыл бұрын
Greeks usually separate the yolks and fold in the beaten whites last
@shanaynayokeil65538 жыл бұрын
just subbed!! you're funny and made it look so easy
@InTheKitchenWithJonny9 жыл бұрын
Now that is a delicious soup. I love soup with rice
@catylynch79099 жыл бұрын
Chef John, do you remember the old Salmagundi Soup Company, on Geary St., in SF? I think they had a restaurant in the financial district, too. Avgolemeno was my favorite of their many offerings. This recipe is a must-do, for me!
@UnitedCuisines Жыл бұрын
Love your commentary! AvGOOOOOALemeno FTW 😁
@evageline019 жыл бұрын
Hello from Cyprus! Great job Chef John.
@evageline019 жыл бұрын
No, it's not. You probably mean Michalis.
@pansk59429 жыл бұрын
Oh man, it's just perfect! Here in Greece we eat it a lot especially in winter. My grandmother makes it and it's absolutely fantastic.
@mse37009 жыл бұрын
I am unable to think of anything witty to say... sorry.
@postholedigger87265 жыл бұрын
Your videos are great. This is the food that people actually eat and enjoy. The FRU=FRU platters presented on the IRON CHEF SHOW aren't the best tasting dishes. Grinding a fish in a blender to make fish flavored ice cream is not my concept of good tasting food. david
@alstewart35409 жыл бұрын
Chef John, in my opinion you are taking off on your recipes. They have become excessively professional, and I love it, but it has definitely become hard to keep up with. Throw in some recipes for the common man here and there! love you man
@iSugarHeart7 жыл бұрын
=D dude they are pretty easy... + he has more instructions in blog post ... its helpful to see how much of ingrdients is needed i usually half them..
@tsiggy3 жыл бұрын
"We can shred it or chop it or cube it or dice it and put it into the soup in the end." 2:38 The late George Carlin used to use rythmic phrases like that. Thanks for reminding me Chef. Btw. I'm cooking the soup for the 3rd time. The recipe is real good, you can trust me, I'm Greek. Then again, don't trust me, I'm Greek.
@daytoncoke7905 жыл бұрын
I buy the rotisserie chicken from store. Debone the meat, cut it up, and set aside. Then boil all the bones along with some mirapois veggies, strain after cooking for about 1 hr. This makes a wonderful broth. Then proceed with your Avgolemeno.
@williamwoody76075 жыл бұрын
You’re so funny I can’t believe you haven’t got a network show.You must be a local regular on some SF regional program. Have you ever done a video for cassoulet? Just found it-Nevermind.
@hisroyalhighness85663 жыл бұрын
My wife who is Albanian made a lemon rice soup using Turkey from our Thanksgiving dinner the next day and OH MY GOD unbelievable
@merQree9 жыл бұрын
Greek cook here with some tips: 1. Use vermicelli instead of rice (add it 4-5 minutes before you finish it up) 2. eat with feta cheese and fresh baked bread.
@dest8401 Жыл бұрын
A frugal alternative is to take the chicken out after an hour, scrape the meat off the then return the stripped carcass to the stock for the remaining three hours. Best of both worlds. Or that's how my mum does it anyway. 😊 Great recipe! 👌
@telosfd6 жыл бұрын
Final color tells me that is the right one, seems like Greek but i never add onion, depend of the cookman! Very nice execute. Remember pals 4:40 is the critical point.