Lemon and Egg Soup

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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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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

Salt and pepper

Handful flat-leaf parsley, chopped

Pita chips, any brand or flavor


  1. 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.
  2. 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.