Made with just a few simple ingredients, Greek egg and lemon soup is a uniquely flavored, creamy soup that’s satisfying enough to make a light dinner.

Bowl of egg and lemon soup garnished with lemon wheels and fresh chopped dill with a Greek salad on the side.

Egg and Lemon Soup (Avgolemono Soupa) is a classic Greek soup thickened with eggs and rice and richly flavored with lemon juice and lemon zest. Along with olive oil, oregano, and garlic, lemons are one of the most common ingredients in Greek cuisine.

In addition to combining the tart, citrusy flavor of lemons with eggs in this easy-to-make soup, a similar egg and lemon sauce is also used frequently as a topping for fish, vegetables, and dolmades (grape leaves stuffed with rice).

Key Ingredients

  • Chicken broth: For us, this recipe is a favorite go-to for a light dinner so we generally make it with a good-quality, low-sodium chicken broth from the supermarket. If you have your own homemade broth though, it can only make it better.
  • Short-grain white rice: Short-grain rice is the traditional choice for egg and lemon soup because it releases more starch during cooking and helps to thicken the soup. Both conventional long grain and Basmati rice are acceptable substitutes.
  • Large eggs: We call for 3 large eggs in this recipe. If you feel your eggs are a little on the small side (as large eggs sometimes are these days), go ahead and add a fourth.
  • Fresh lemons: There’s no getting around it – the extra lemon flavor from both the zest and the freshly-squeezed juice is essential for this recipe.
  • Fresh herbs (optional): A sprinkling of fresh dill is our top choice for a garnish, but chopped parsley or chives can add that little something extra in terms of flavor and visual appeal as well.

How to Make Egg and Lemon Soup

This is an overview of how this dish is made. You’ll find detailed measurements, ingredients, and instructions in the printable version of the recipe below.

  1. Bring some chicken broth to a boil and add short-grain rice.
  2. Stir for a couple of minutes, then reduce the heat and simmer until the rice is tender.
  3. While the rice cooks, separate your eggs and vigorously whisk the whites until frothy and beginning to thicken.
  4. Add the yolks and whisk together until light and creamy.
  5. While continuing to whisk the eggs, slowly drizzle in about 1/2 cup of the simmering broth, then add freshly-squeezed lemon juice.
  6. Off heat, gradually add the egg mixture to the broth and rice, stirring constantly for about 1 minute.
  7. Add lemon zest and season to taste with salt and pepper.
  8. Garnish with fresh herbs if desired and serve immediately.

Tips for Making This Soup

  • Temper your eggs: Once you’ve combined your egg whites and yolks, you need to temper the mixture before adding it to the hot broth and rice. Tempering prevents curdling, and it’s done by slowly whisking a little of the hot chicken broth into the egg mixture to warm it.
  • Stir the eggs in slowly: After your eggs have been tempered, it’s important to stir them into the hot broth slowly and evenly.
  • Leftover soup: Greek Egg and Lemon Soup is not a dish that reheats very well, so if possible, don’t make more than you’ll use in one meal. If you do have leftovers, reheat in the microwave at 50% power and give the soup a stir every 45 seconds or so.

Make it a Complete Meal

This soup makes a wonderful first course (the recipe makes four servings), but it’s also hearty enough to make a complete meal. Occasionally we add a little extra protein in the form of shredded chicken, but most often we simply serve it with a Greek salad on the side.

More Classic Greek Recipes

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Greek Egg and Lemon Soup

Greek Egg and Lemon Soup (Avgolemono Soupa)

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Made with just a few simple ingredients, Greek egg and lemon soup is a uniquely flavored, velvety smooth soup that's satisfying enough to make a whole meal.
Yield: 2 dinner servings
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
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Ingredients

  • 6 cups low-sodium chicken broth
  • 1/2 cup short-grain white rice
  • 3 large eggs, separated
  • Juice of 1-1/2 lemons, 3 tablespoons – or more to taste
  • Zest of 1 lemon
  • Salt and freshly ground black pepper
  • Fresh dill or parsley for garnish

Instructions

  • Bring the chicken broth to a boil and add the rice.
  • Stir for about 2 minutes, then reduce the heat and simmer for 15 to 20 minutes, or until the rice is tender.
  • While the rice cooks, whisk the egg whites until frothy and beginning to thicken.
  • Add the yolks and whisk together until light and creamy.
  • While continuing to whisk, slowly drizzle in about 1/2 cup of the simmering broth, then add the lemon juice.
  • Remove the soup from the heat and gradually add the egg mixture, stirring constantly for about 1 minute.
  • Stir in the lemon zest and season to taste with salt and pepper.
  • Garnish with fresh herbs if desired and serve immediately.

Tips for Making This Recipe

Variation:

If desired, add about 1 cup of shredded, cooked chicken breast.
Author: Lynne Webb
Course: Soups
Cuisine: Mediterranean
Calories: 335kcal, Carbohydrates: 41g, Protein: 24g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Cholesterol: 279mg, Sodium: 652mg, Fiber: 3g, Sugar: 18g
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