Egg and Lemon Soup, the Traditional Way
- Servings: 2 dinner servings (4 as a starter)
- Total Time: 25 minutes
- Effort Level: Simple
Also known as avgolemono, Greek Egg and Lemon Soup relies on a simple cooking technique for its signature creamy texture. Eggs are whisked with fresh lemon juice, then gently incorporated into hot broth to create a silky, lightly thickened soup. Rice adds body, while fresh lemon zest and juice give the broth its distinctive citrus flavor.
Our version stays true to that traditional method, letting the soup shine as a light dinner or starter. Temper the eggs slowly and you’ll have a balanced, lemon-forward bowl that’s comforting without feeling heavy. It’s a great example of how a few well-handled ingredients can deliver a memorable dish.
Ingredient Notes and Substitutions
We believe that great flavor starts with quality ingredients. Here are the small details that make these choices work. For a full list and measurements, see the recipe card below.
- Chicken broth – We typically make this soup with a good-quality, low-sodium chicken broth, which provides better control over the seasoning. If you have homemade broth on hand, it’s an excellent upgrade.
- Medium-grain white rice – Medium-grain rice releases more starch as it cooks, enhancing the soup’s lightly thickened quality. Arborio and Valencia are both good choices. Long-grain white rice or basmati can be used if needed, but the texture will be a little lighter.
- Large eggs – This recipe uses 3 large eggs, which strikes a good balance between richness and delicacy. If your eggs seem on the small side, adding a fourth is a good idea and will give the soup a slightly creamier finish.
- Fresh lemons – Both lemon zest and freshly squeezed juice are essential here. Bottled lemon juice won’t deliver the same brightness or aroma, so freshness really matters here.
- Fresh herbs (optional) – Dill is our first choice because it pairs especially well with the lemony broth. Parsley and chives are also nice alternatives for fresh flavor and a pop of color.
Prep Overview
How to Make Greek Egg and Lemon Soup
Here’s a quick overview of the process, with the key techniques that make it work. Detailed, step-by-step instructions are in the printable recipe card below.
Start by simmering the rice in chicken broth until it’s tender and the soup has taken on a little body. Medium-grain rice works especially well here because it releases some starch as it cooks, giving the broth a slightly thickened texture before the eggs are even added.
While the rice cooks, whisk the egg whites until frothy, then add the yolks and continue whisking until the mixture looks pale and creamy. To create the base for avgolemono’s signature texture, you’ll need to gradually warm the eggs by slowly whisking in a small amount of hot broth (tempering).
Once tempered, the egg mixture is stirred into the soup off the heat, transforming the broth into a smooth and creamy, lightly thickened soup without using any flour or a trace of cream. A final addition of lemon zest and juice brightens the flavor and brings everything into balance just before serving.
Tested Tips
- Temper your eggs – Tempering is a process that gently warms the eggs by whisking in a slow stream of hot broth. This helps them blend smoothly into the soup instead of curdling into chunks.
- Add the eggs gradually – When adding the egg mixture to the pot, pour slowly and stir continuously. This keeps the texture uniform and ensures the soup thickens evenly and develops a silky texture.
- Leftovers – Avgolemono is best enjoyed right away, as reheating can affect the texture. If you do have leftovers, reheat them gently in the microwave at reduced power, stirring frequently to help maintain a smooth consistency.
Serving Suggestions
This recipe makes enough for two generous dinner portions or four small first courses. Occasionally we add shredded cooked chicken for a heartier bowl, but more often we serve it as-is with a simple Greek salad on the side to keep the meal light.
More Greek-Inspired Recipes
If you’re serving this Greek Egg and Lemon Soup as part of a larger meal, these classic Greek dishes make natural companions. Skordalia is a creamy, garlicky potato dip brightened with olive oil and lemon; Pastitsio layers tubular pasta with a savory tomato meat sauce and a smooth béchamel topping; and Moussaka combines tender eggplant, richly seasoned lamb, and a creamy béchamel for a comforting baked dish.
Greek Egg and Lemon Soup (Avgolemono)
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
Instructions
- Bring the chicken broth to a boil in a medium saucepan. Add the rice, stir briefly, then reduce the heat to a gentle simmer.
- Cook, uncovered, for 15 to 20 minutes, stirring occasionally, until the rice is tender.
- While the rice cooks, whisk the egg whites in a medium bowl until frothy and beginning to thicken.
- Add the egg yolks and whisk until fully blended and light in color.
- While whisking constantly, slowly drizzle about 1/2 cup of the hot broth into the egg mixture to temper it, then whisk in the lemon juice.
- Remove the soup from the heat. Slowly pour the egg mixture into the pot while stirring constantly for about 1 minute to gently thicken the soup.
- Stir in the lemon zest and season with salt and freshly ground black pepper to taste.
- Garnish with fresh dill or parsley if desired and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would this recipe work with vegetable broth instead of the chicken broth? Got a few vegetarians at my table.
Hi Bridget,
There is no reason why vegetable broth wouldn’t work, but I can’t say that I’ve tried it myself. To make a judgment, I would take a small amount of the broth you plan to use, stir in a little lemon juice and see if you like the flavor and if the lemon comes through well enough. If so, there’s no reason not to go with the vegetarian option.
Delicious and super easy! I added more lemon and it was so good.
Hi Dawn,
Thanks for taking the time to let us know you liked the soup. We call for a moderate amount of lemon in the recipe, but sometimes we add a little more as well. Cooking is all about flexibility and personal taste.
what herbs do you recommend?
Hi Nori,
Fresh dill is our favorite choice to garnish this soup, but parsley is good as well.
I added lemon herb seasoning from McCormick’s. Perfect!
That blend is a nice addition. Thanks for sharing!
Love this soup as a light lunch or dinner appetizer! I do cook it in a big batch and then reheat it: while it isn’t as good reheated as fresh, it still definitely holds and it’s an easy soup to meal prep.
Hi Zoe,
It’s a good idea to cook up some extra soup. If you feel it’s not quite as good reheated, you may want to reserve a little bit of lemon zest and add a pinch when you reheat a serving.
This is even more than restaurant!!! Best soup ever.
I made half the amount, and did 2 eggs and came out perfect
Hi Maya,
So happy you enjoyed the soup. Thank you for taking the time to let us know.
Hi there!
Is it 5 cups or 6 cups that you use for the broth? I’m seeing both numbers in the recipe!
Hi Cec,
Thank you for pointing out that discrepancy. The correct amount is 6 cups. I’ve fixed the typo in the instructions.
Okay I tried this recipe tonight and the taste was amazing!! But I’m crazy about lemon so I add a half of lemon more then it called for and I’m not sure if that it why but I like my lemon soup creamy do you know what I can do to make it creamier?
First, I would try adding more rice and another beaten egg yolk to make the soup thicker and then a dollop of half and half to make it creamier. I may try that myself next time.
How does this warm up the next day? Can you reheat this without issues?
Hi Lynsey,
The soup can be reheated. Just use medium heat or be careful with the microwave – perhaps a minute at a time, stirring in between.
My daughter’s Godmother made this for her when she was away from home at College,it was her favorite and got her through any cold she may have.Love it with a little extra chicken,also I try to use Meyer lemons,yum!
Very easy to make and delicious, too. I ended up adding twice the amount of rice to make it thicker. Also I only had lemon juice from a bottle and used 1/4 cup and it was perfect.
I like mine thick. added an extra cup of rice.
THANK YOU for posting this recipe! I used to frequent a little Greek diner when I lived in NY and they had this amazing soup (served with chicken meat) once a week. I LIVED for the days when I could walk through the snow, then warm up with a bowl of this soup. Can’t wait to try your recipe.
Hope you enjoy it – it’s simple but delicious!
I go to a greek diner just for this soup. I was so happy to find this revipe. It is the same as the diner! I added about 1/4 cup of heavy cream to it to make it creamer and it was perfect. I will be making this on a regular basis! Thanks for a great recipe!
Hi Lysa,
So glad to hear you like the soup as well as the one from the restaurant you go to. It is easy to make at home and makes a nice light meal.