Avgolemono (Greek Egg-Lemon Soup)


I crave this soup. And I don’t make it often, which makes it such a rare treat when I do. I was first introduced to Avgolemono when I was lived in California and would stop in at a Greek restaurant directly down the street from my university, sometimes twice a week, just to eat this soup. When I moved back to Hagerstown, I realized that I didn’t have any restaurants close to me that serve Avgolemono, so I needed to find a way to duplicate the deliciousness at home.

It takes four main ingredients to make Avgolemono. Yes, four. That’s it. (5 if you decide to use a garnish) And the best part is that I always have these items stocked in my fridge and pantry, so I never need to make a special trip to the grocery store to get the ingredients to make this soup.

The key to making this soup correctly is to slowly whisk or blend the hot broth into the egg and lemon mixture and bring it to temperature so that the eggs don’t become stringy or scrambled when added to the soup. And then something magical happens… When you combine whisked eggs with squeezed lemon and hot chicken broth, the eggs act as a thickener, and turn the broth into a silky, smooth, and tart soup. It’s perfect for a cool fall evening, but honestly I like to enjoy this soup year round. The tartness of the lemon makes the soup feel appropriate for springs or summer evenings as well. I like to garnish with some salt and freshly ground pepper to taste, and (if I have it on hand…) a small amount of freshly chopped dill. It’s a great accompaniment to a crisp green salad or a heartier meal such as grilled lamb. Enjoy!




Avgolemono (Greek Egg-Lemon Soup)
Prep time
Cook time
Total time
Serves: 5
  • 8 cups low sodium chicken broth
  • 1 cup orzo (preferred) or long grain rice
  • 4 eggs
  • 3 lemons, freshly squeezed
  • Salt and freshly ground pepper, to taste
  • Dill for garnish (optional)
  1. Bring the chicken broth to a boil and add orzo. Simmer orzo until tender, about 15-20 minutes.
  2. Once orzo is close to being cooked, add eggs to a blender and slowly incorporate lemon juice on a medium-low speed (you can also whisk, if preferred)
  3. Take 2 ladlefuls of the hot broth and SLOWLY blend (or vigorously whisk) into egg-lemon mixture, making sure that the contents are constantly in motion so that the eggs don't curdle or scramble.
  4. Remove soup from heat, and add blended egg mixture, whisking constantly to incorporate.
  5. Serve immediately with salt and freshly ground pepper to taste.
  6. If desired, garnish with freshly chopped dill.


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