Avgolemono Soup
There are few dishes that feel like a hug in a bowl, and Avgolemono soup is one of them. Velvety smooth, gently tangy, and deeply nourishing, this traditional Greek soup has been warming hearts — and bellies — for generations. Whether sipped on a chilly evening, served at family gatherings, or enjoyed as a healing remedy, avgolemono is the kind of dish that brings people back to their roots.
At its core, avgolemono (αυγολέμονο) means “egg-lemon” — a silky, tangy emulsion that gives this soup its signature flavor and texture. Though you might find avgolemono as a sauce drizzled over meats or vegetables, it’s in soup form that it truly shines.
The traditional version is made with a rich chicken broth, white rice or orzo, and a mixture of egg and fresh lemon juice that’s whisked into the hot soup at the end, creating a creamy, bright finish — without a drop of cream.
Avgolemono has ancient ties. While its exact origins are debated, many believe the technique of binding broths with egg and lemon may trace back to the Sephardic Jewish community of the Iberian Peninsula, where a similar preparation called agristada was used. Over time, the method was embraced and adapted in Greece and surrounding regions.
Today, avgolemono is a staple of Greek home cooking — served year-round but especially beloved during Easter, winter months, or anytime comfort food is needed.
Though it tastes complex, avgolemono soup is beautifully simple. Here’s a typical version:
Basic Ingredients:
- Chicken broth – usually made from scratch with whole chicken or bones
- Rice or orzo pasta – for texture and body
- Eggs – beaten and tempered into the hot broth
- Fresh lemon juice – for that bright, citrusy kick
- Salt and pepper – and optionally a bit of olive oil or herbs
The magic happens at the end: The egg-lemon mixture is slowly added to the hot soup off the heat, whisked in gradually to avoid curdling. The result? A soup that’s creamy without being heavy, with a consistency somewhere between a broth and a velouté — rich but clean, cozy but fresh.
While the classic avgolemono is simple, there are many delicious ways it can be personalized:
- With shredded chicken – Often, the chicken used to make the broth is shredded and added back into the soup for a heartier meal.
- With lamb or meatballs – In some regions, avgolemono is used as a base for soups with small meatballs (like youvarlakia).
- Vegetarian versions – Broth can be made from vegetables, and grains like bulgur or farro are sometimes used instead of rice.
There’s a reason avgolemono is a go-to dish for Greek families: it’s nourishing, nostalgic, and restorative. It’s what yiayia makes when you’re sick. It’s what you eat late at night when you come home from Easter midnight mass. It’s what’s on the stove when life feels heavy — and it somehow lightens the load.
The lemon adds brightness, the egg gives comfort, and the broth delivers depth — together, they make a soup that’s both humble and elegant.
