Greek Avgolemono Soup (Lemon and Egg Soup)

Avgolemono Soup, Greece’s beloved lemon and egg soup, is a dish that beautifully balances comfort with elegance. This creamy, tangy soup is as soothing as it is refreshing, often served as a warming first course or a light meal on its own.

Avgolemono captures the simplicity and brightness of Greek cuisine, with each spoonful offering a taste that’s rich yet remarkably light. It’s a dish that invites you to experience the warmth of Greek hospitality in a single bowl.

What Is Avgolemono Soup?

Avgolemono is a traditional Greek soup made by blending chicken broth with eggs and fresh lemon juice, creating a creamy, velvety texture without any dairy.

The name “avgolemono” literally means “egg-lemon,” referring to the two key ingredients that give the soup its distinctive character. The soup often includes rice or orzo, making it hearty enough to be satisfying while still feeling light.

The technique of whisking eggs with lemon juice and then tempering them with hot broth is what gives the soup its silky texture. This method not only thickens the soup but also infuses it with a vibrant, tangy flavour that’s both refreshing and comforting.

Avgolemono is versatile, while it’s typically made with chicken broth, some versions use vegetable or fish broth. It’s also adaptable to different ingredients, sometimes incorporating shredded chicken or even small meatballs.

But no matter the variations, the defining characteristic of Avgolemono remains the luscious, lemony broth that ties it all together.

Ingredients and Taste

The beauty of Avgolemono lies in its simplicity, as just a few ingredients come together to create a dish with remarkable depth. Chicken broth serves as the base, offering a rich, savoury foundation.

The addition of rice or orzo gives the soup body and texture, while the eggs create the signature creamy consistency. Lemon juice is added not only to brighten the flavour but also to balance the richness of the eggs and broth.

Fresh herbs, such as dill or parsley, are often sprinkled on top before serving, adding a fresh note and a touch of colour.

In terms of taste, Avgolemono is a harmonious blend of savoury, creamy, and tangy flavours. The lemon is assertive yet balanced, cutting through the richness of the broth and eggs to create a flavour that’s light and invigorating.

The texture is smooth and comforting, with the rice or orzo providing a slight chewiness that keeps each spoonful satisfying. Each bite is both familiar and refreshing, capturing the spirit of Greek cuisine in its simple yet impactful flavours.

A Taste of History

Avgolemono has deep roots in Greek culinary tradition, with variations of this soup found in other Mediterranean and Middle Eastern cuisines as well.

The egg and lemon combination is thought to have originated in Sephardic Jewish communities, where a similar sauce was used as a base for various dishes.

As it made its way to Greece, the sauce was adapted into a soup, becoming a beloved staple that is now synonymous with Greek comfort food.

In Greece, Avgolemono Soup is often associated with family gatherings, holidays, and celebrations. It’s traditionally served during the colder months, but it’s also enjoyed year round as a comforting meal.

The act of preparing Avgolemono is a testament to the care and patience that Greek cooks put into their dishes, from the careful whisking of eggs to the slow, gentle addition of hot broth. It’s a dish that reflects both the simplicity and depth of Greek culinary heritage.