Lemon and Egg Soup



  • 6 cups chicken stock
  • Pinch saffron or saffron powder
  • 1 bay leaf
  • 1 lemon, peeled in strips, plus 4 to 5 tablespoons juice
  • 2 large eggs
  • 2 large egg yolks
  • Couple drops hot sauce
  • Handful flat-leaf parsley, chopped
  • Salt and pepper
  • Pita chips, any brand or flavor
  • Prep time: 5 min
  • Cook time: 10 min
  • Servings: 4
  • Difficulty: easy


Bring stock to a boil with saffron, bay leaf, and lemon peel. Cover and steep 5 minutes then turn off heat and remove bay leaf and peel.

Whisk eggs and yolks with lemon juice and hot sauce. Whisk in 1/2 cup of the soup to temper the eggs. Whisk the egg mixture into the soup then turn heat on low and whisk together until soup thickens slightly, 4 to 5 minutes. Stir in parsley and season with salt and pepper. Ladle soup into bowls and top with a few pita chips.

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