Soups » Greek Egg and Lemon Soup (Avgolemono Soup)

Greek Egg and Lemon Soup (Avgolemono Soup)

Name: Greek Egg and Lemon Soup (Avgolemono Soupa)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 6 cups low-sodium chicken broth; 1/2 cup medium-grain white rice (Valencia or Arborio); 3 large eggs (separated); 3 tablespoons fresh-squeezed lemon juice (or more to taste); Zest of 1 lemon; Salt and freshly ground black pepper; Fresh dill or parsley for garnish

by Lynne Webb on April 27, 2022 (Updated April 17, 2023) // 28 Comments

Made with just a handful of simple ingredients, Greek egg and lemon (avgolemono) soup is a delicious soup with a one-of-a-kind flavor and creamy texture that's satisfying enough to make a meal all on its own.

Jump to Recipe Pin Recipe

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

Table of Contents

What is Egg and Lemon (Avgolemono) Soup

Egg and Lemon Soup (Avgolemono Soup) 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 and Substitutions

Chicken broth: In our kitchen, 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. We always use low-sodium broth because it gives us more control over the seasoning. If you have your own homemade chicken broth, by all means, use that instead. It can only make the soup better.
Medium-grain white rice: The grains of rice classified as “medium-grain” are about 2-1/2 times as long as they are wide. Arborio and Valencia are two well-known varieties. Medium-grain rice is a good choice for egg and lemon soup because it releases more starch during cooking, which helps to thicken the soup. Both conventional long-grain white rice and Basmati rice are acceptable substitutes.
Large eggs: We call for 3 large eggs in this recipe, but use your best judgment on this. 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 tangy 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 Greek Egg and Lemon (Avgolemono) 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.

Glass prep bowls filled with fresh lemon juice and zest next to a half lemon and lemon reamer.

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 whisk in the lemon juice.
Remove the soup from the heat and gradually add the egg mixture while stirring constantly. This should take a full 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 Success

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.
Add some chicken: This recipe serves two for dinner or four as a first course. 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

If you enjoy the flavors of Greek cuisine as we do, we have a few other recipes you might like to try.

Skordalia is a creamy, garlicky, Greek dip (or sauce) made with potatoes, breadcrumbs, garlic, olive oil, and lemon. It’s delicious as an appetizer spread on toasted pita triangles.
Pastitisio is a baked pasta dish that’s layered similarly to lasagna. It combines tubular pasta (we use penne), a savory tomato-based meat sauce made with ground beef, and béchamel sauce.
Moussaka is a layered casserole dish made with ground lamb and tomato meat sauce. It uses sliced eggplant in place of any type of noodles and has a top layer of creamy béchamel sauce.