Avgelomono is a comforting Greek chicken, lemon, egg, and rice soup (read penicillin). It’s one of my absolute favorite soups to enjoy on a chilly winter day. I’ve taken a very standard interpretation of avgelomono and added a savory, spicy note of freshly made Baklouti Agrumato Olive Oil to the party. After tasting the before and after, it would be easy to argue that the ingredients in this recipe were simply line-dancing until the Baklouti showed up at the party and started break-dancing.
The green fruit of the peppers we crushed with olives in our mill marries perfectly with the bright lemon, creamy rice, and savory chicken here. It almost begs the question of why the original Greek recipe doesn’t include this phenomenal fused olive oil in the first place.