- Prep time 15 minutes
- Cook time 30 minutes
- Serves 4 to 6
The name of this classic Greek soup emulsion of lemon and eggs comes from its two main ingredients: egg (avgo) and lemon juice (lemono). The key to this soup is tempering the egg and lemon mixture by slowly adding hot stock and then whisking constantly to prevent the eggs from curdling. You then stir the mixture into the soup, which becomes all velvety lush lemony goodness. A Greek salad and warm pita bread are wonderful accompaniments to this soup. —ChristineQ
Test Kitchen Notes
If you've never tried this Greek soup before, you shouldn't hesitate to make it as the temperatures drop and the leaves start to fall. ChristineQ, who developed this amazing soup recipe, is from Bainbridge Island, Washington, and knows a thing or two about cold weather recipes. Avgolemono is an eggy, lemony, orzo-spiked bowl of goodness. All you have to do is cook the orzo in some stock, temper the eggs and lemon juice, simmer, and serve. Instead of orzo, you can use rice if you'd like. Thanks to the magic of lemon and eggs, in just 30 minutes you've got a bowl of soup that's both easy and complex. It tastes creamy and hearty yet requires no dairy. We'd eat a bowl of this any season, but it's particularly perfect for early spring. Pantry meals just got a lot brighter—and a lot more special.
Because the soup can be delicate, it's best served when it's made; it'll lose some of that spectacular taste the longer it sits in the fridge. If you'd like, you can throw in some shredded chicken for an even heartier soup. Feel free to adjust the amount of lemon juice depending on your individual palate. Dill is the traditional garnish for avgolemono, but you can use any bright green herbs you have on hand, such as thyme, mint, even chives. You won't find an easier, more luxurious, soul-warming soup than this one, trust us! Give it a try and let us know how it goes for you below. —Food52
homemade or store-bought chicken stock, divided
1 1/2 cups
1 1/2 teaspoons
- Lemon-Egg Mixture & Assembly
large eggs, whites and yolks separated, room temperature
large lemons, juiced
White pepper, for serving
finely chopped dill
4 to 6
dill sprigs (1 per serving)
4 to 6
paper-thin lemon slices (1 per serving)
- In a large saucepan over medium-high heat, bring the stock to a boil. Reduce the heat to medium-low and add the orzo, salt, pepper, and sugar. Cook, stirring occasionally, for about 8 minutes, until al dente. Reserve 2 cups of the stock.
- In a medium bowl, using an electric mixer on medium speed, beat the egg whites until soft peaks form. (You can do this by hand or with a stand mixer too.) Beat in the egg yolks and lemon juice until combined. Slowly pour 2 cups of the reserved hot stock into the egg mixture, whisking continuously, until incorporated.
- Return the soup to medium-low heat and whisk in the lemon-egg mixture. Simmer for about 20 minutes, until thickened slightly.
- Ladle the soup into warm bowls. Garnish with white pepper, chopped dill, a dill sprig, and lemon slices.