Avgolemono (pronounced av-go-LE-mo-no) is a classic Greek egg-lemon soup known for its bright flavor and silky texture. The name literally means “egg + lemon” in Greek, and the magic of this dish comes from whisking eggs and lemon juice into warm chicken broth to create a creamy soup without using cream or flour.
This comforting Greek staple is often made with chicken broth and rice, but many modern versions — including this one — use orzo for a quick and easy weeknight soup. You can also substitute other grains like rice or pearl couscous, and add shredded cooked chicken if you want extra protein.
In this video, I’ll show you how to temper eggs properly so they thicken the broth into a smooth, velvety soup instead of scrambled eggs. It’s simple, comforting, and a great recipe for building confidence with classic cooking techniques.
Ingredients
7 1/2 cups (~1700ml) Chicken stock
1/2 cup or 120g Orzo (or rice / pearl couscous) you can use more if you like maybe up to a cup if you like a little more texture in the soup.
3 whole eggs
Juice from one lemon (about 45ml)
Salt and black pepper
Fresh dill (optional)
Cooked chicken (optional)
This Greek lemon egg soup is bright, cozy, and surprisingly easy to make once you know the trick.
Dining and Cooking