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“An actor asked for it. A legend was born.”
Újházi chicken soup is one of the most famous and beloved soups in Hungarian cuisine, and its history began with a personal request. The dish is named after Ede Újházi, a popular actor and comedian of the early 20th century who was a frequent guest at the Wampetics restaurant, the predecessor of Gundel.
On one occasion, he described his favourite kind of soup: made with mature chicken, offal, plenty of vegetables, and homemade noodles. The kitchen, always attentive to the guests’ needs, prepared the soup accordingly the very next day—and thus the Újházi chicken soup was born.
Since then, the dish has become one of the cornerstones of Hungarian cuisine, symbolizing care, attention to detail, and respect for tradition. At Gundel, this philosophy is still upheld today: the dish is served with care, prepared according to the classic recipe.
A story you have to taste—at Gundel.
A hearty chicken soup with vegetables and noodles.
To actor Ede Újházi.
In response to a personal request.
The abundance of high-quality raw ingredients.
At Gundel.
Our rich flavoured, golden chicken soup is based on the meat of a free-range hen from a family farm, which is not too large, but in flavour enriched with yellow fat. Everyone knows that the secret of chicken broth is to cook it slowly for 3-4 hours until it is tender. Only then you add the vegetables: kohlrabi, turnips, parsley, peas, celery. Serve with vermicelli of home-made eggs. The soup must be accompanied with freshly ground „paprika”.
Who is the Újházi chicken soup named after? Ede Újházi, a well-known actor and comedian at the beginning of the 20th century, was a frequent guest at the predecessor of Gundel. During one of his visits, he told us how much he loved the soup made from mature chicken meat, chops, pasta and vegetables. The cook, always attentive to his guests, prepared ‘Újházi’ soup the next day. Gundel further refined the recipe, which was such a success that it was finally on the menu.
The uncrowned king of Sunday family lunches, wedding dinners and feasts. It evokes a nostalgic feeling in Hungarians, who remember the colour and smell of their grandmother's hot steaming broth for decades. It is one of the traditional Hungarian dishes worth serving to foreign guests. According to Taste Atlas the 24th best soup in the world.
