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Avgolemono (Greek: αυγολέμονο) means “egg-lemon.” It is an egg-and-lemon mixture used both as a sauce and to thicken or flavor soups and other dishes. Greek chicken-and-rice soup is its best-known form in many English-language accounts, but avgolemono is not just a soup.
What avgolemono is—and how it is used
Egg and lemon define avgolemono. Whisked together and combined with warm cooking liquid, they make a tangy mixture that can be served as a sauce or incorporated into broth, soup, or a casserole. The Oxford Companion to Food describes it as a characteristic Eastern Mediterranean sauce, used with fish, lamb, vegetables, casseroles, and soups.
In soup, avgolemono gives the broth a smooth, velvety texture and a lemony flavor. Chicken broth with rice or orzo and chicken or other meat is common, though recipes differ. The American Heritage Dictionary notes that soup flavored with avgolemono often contains rice or orzo and meat.
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The key is to warm the egg gradually before adding it to the pot. Whisk lemon juice into beaten egg, then slowly whisk in a little warm broth. This tempering step brings the egg mixture closer to the broth’s temperature so it can blend in smoothly rather than forming curds.
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- Beat the egg in a bowl and whisk in the lemon juice.
- Slowly whisk in a small amount of warm broth or other cooking liquid.
- Gradually stir the tempered mixture back into the pot.
- Heat gently until the liquid is smooth and lightly thickened. Do not let it boil; the added liquid should be well below boiling, and boiling can cause the egg proteins to coagulate into curds.
A whisk is useful for the technique, but no specialized tool is required. For an example of chicken-and-rice soup made this way, see the Associated Press’s January 6, 2025 recipe.
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.Why recipes vary
There is no single fixed formula implied by the name. Recipes may use whole eggs or yolks, rice or orzo, and different amounts of lemon, producing variations in flavor and thickness. Avgolemono can also accompany different foods: the Oxford Companion lists fish, lamb, and vegetables—particularly artichokes—as sauce contexts, alongside its use in soups.
The name is Greek, and the Oxford Companion characterizes the sauce as Eastern Mediterranean. These descriptions establish its name and culinary scope, but do not by themselves establish an origin date or show that the technique is exclusive to Greece.
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