Greek Avgolemono Soup

This soup is very popular in Greece. It is simply delicious in my opinion. Tempering the eggs in step 2 gives the soup a smooth and creamy texture.

Bowl of Avgolemono Soup

Egg and Lemon Soup from Greece

Orzo is a Greek pasta shaped like rice. Any small shape will do just fine. For a Gluten Free version, use cooked rice. Very important, do not let the soup boil once the eggs have been added or it will curdle.


7 1/2 Cups Chicken Stock (use high quality)

1/2 Cup Orzo Pasta

3 Eggs

Juice of 1 Large Lemon

Salt & ground Black Pepper

Lemon Slices to Garnish (optional)


1) Pour the stock into a large pan & bring to a boil. Add the pasta & cook for 5 minutes.
2) In a medium sized mixing bowl, beat the eggs until frothy, then add the lemon juice and a tablespoon of cold water. Slowly stir in one ladleful of the hot chicken stock, then add one or two more.
3) Remove the pan from the heat, add the egg mixture and stir well.
4) Season with salt & pepper & serve immediately, garnished with lemon slices.


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