Chef Anna Avramidou began her culinary journey in the restaurants of Tbilisi city, Georgia, where her Greek family comes from. Having moved to Greek Thessaloniki, she learned the secrets of local cuisine from the best Greek chefs. She found an exquisite combination of two legendary kitchens, which aroused great public interest in restaurants in Moscow, Russia, where she later worked. Having moved to Bangkok a few years ago, Anna opened the AVRA Greek Restaurant, and a couple of years after seeing that people like flavored spiced dishes, she invited her colleague, the famous Georgian chef Nelly Rusulashvili, and they developed a unique menu combining the best Georgian and Greek dishes for AVRA and a year later opened the second Argo Bar & Grill, which gives the opportunity to enjoy dishes with fragrant and unique spices in both of her restaurants in Bangkok.




Georgia’s spicy, tangy, velvety version of Greek Avgolemono (egg and lemon) soup, the kind of soup that puts the life back in you when you need it. Cilantro (or coriander) gives Chikhirtma one of its signature flavor. Calendula leaves, sometimes is known as pot marigold, one of the four ingredients in Georgia's signature spice blend, Khmeli Suneli, turns the soup its brilliant yellow, while also adding another distinctly Caucasian underpinning of flavor. Turmeric is an acceptable substitute.


  • 1/2 whole chicken

  • 1 bay leaves 

  • salt, black pepper - to taste 

  • 1 tbsp olive oil

  • 1.4 liters of water 

  • 1 onion, coarsely chopped 

  • 1 tsp calendula leaves (also known as pot marigold)

  • 3 gr Khmeli Suneli or turmeric powder

  • 1 large bunch of cilantro, leaves removed from the stems 

  • 1.5 tbsp wheat flour

  • 3 egg yolks 

  • 1 tbsp of white wine vinegar 

To Finish: 

  • Garnish with the cilantro leaves and other fresh herbs: dill, mint, and basil. 


  •  Place the chicken, bay leaves, black pepper and salt into a large soup pot and cover with water.  Bring to a boil, then reduce heat and simmer for 20 minutes.  

  • After 20 minutes, remove the chicken and let it come to room temperature. 

  • Strip the chicken meat from the bones, shred, and set aside. Leave the broth on medium high heat, you should use it for soup.
  • Heat 1 tbsp of olive oil until it simmers in a pan. Sweat the onions over medium heat, adding a pinch of salt and the calendula, continue to sauté until they begin to soften.    

  • Decant 120 ml of stock at room temperature

  • Beat the egg yolks in a large bowl until they are frothy, then gently whisk in the 120 ml of room temperature stock. Add to the mixed eggs wheat flour. Sprinkle vinegar. Mix well to dissolve the ingredients.
  • Sieve the mixed eggs and add to the bouillon and add the chicken pieces and spices. Stir slowly and steadily over low heat until the soup begins to thicken.

  • Garnish with a generous handful of cilantroleaves and other fresh herbs.