Beid Bi Lamoun (Egg and Lemon Soup)

Total Time
Prep 10 mins
Cook 20 mins

This is a great favorite all over the Middle East. It is the Greek avgolemono. Egg yolks alone or whole eggs are used as a thickening for this very lemony soup.

Ingredients Nutrition

  • 7 12 cups chicken stock (see below)
  • salt
  • white pepper
  • 13 cup rice, washed,or 1/3 cup italian pastina,or 1/4 cup tapioca
  • 3 egg yolks or 2 whole eggs
  • 1 -2 lemon, juice of
  • 2 teaspoons finely chopped parsley (optional) or 2 teaspoons finely chopped chives (optional)


  1. Make a rich chicken stock with leftover chicken bones or giblets.
  2. If it is not strong enough, add a stock cube.
  3. Season with salt and pepper.
  4. Add the rice, pastina, or tapioca to the boiling stock and simmer until tender.
  5. Beat the egg yolks or whole eggs and add the lemon juice, beating constantly.
  6. Add a ladleful of the soup to the egg mixture and beat well.
  7. Pour this back into the pan slowly, still beating constantly.
  8. Keep the heat under the pan very low, and cook the soup gently, stirring all the time, until it thickens.
  9. On no account allow it to boil, or the eggs will curdle.
  10. Taste and adjust seasoning, adding more lemon juice if necessary.
  11. Garnish, if you like, with chopped parsley or chives, and serve immediately.
Most Helpful

Super easy... tastes AAAmazing just like my friend's Gramma used to make! I used spaghettini noodles. I broke them up into 1 inch long peices before cooking. Topped off the soup with some chives and parsley. Can't wait to make this comfort food again :)

missgaga November 18, 2010

This is one of my favorite soups - I can't believe I'm the 1st reviewer! This is very easy to prepare & doesn't take long to cook. It's light & refreshing. My younger megavore was in heaven because lemon is her favorite flavor! Thanks, Mirj!

Elmotoo March 30, 2007