Recette de cuisineHomemade recipes · Hainaut
Favorites
Avgolemono, a Greek soup made with eggs and lemon

Avgolemono, Greek egg and lemon soup

Appetizers

Greek avgolemono soup: a chicken broth thickened with egg yolks and lemon juice, served hot or cold. Two versions: a quick version using pre-made broth, o…

Enlarge photo

Recipe from Cyborian, Persino, Kompowiec2 and 4 other contributors, adapted by Recette de cuisine · · updated on

↓ Jump to recipe

Awgolemono is a traditional Greek soup made with egg yolks and lemon juice, served hot or cold. It is typically served with rice and can be prepared with chicken broth and ingredients such as chicken, vegetables, and parsley.

Ingredients and directions

  • Prep time1 hr
  • Cook time45 min
  • Resting30 min
  • Total2 hr 15 min
  • DifficultyMedium
  • CostModerate
  • Cooking methodboiling, simmering
  • Estimated cost$11.99 $3.00 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

4 people

Quick version

  • $5.56
  • $0.73
  • $1.05
  • $0.56
  • $0.03

Version made with homemade broth

  • $0.39
  • $0.21
  • $1.73
  • $0.15
  • $0.80
  • $0.11
  • $0.40
  • $0.27

Prices from US supermarkets for 7 of 13 ingredients; Belgian prices for the rest.

Directions

Quick version

  1. Strain the broth and filter it through a cloth. Bring it to a boil, add the uncooked rice, and cook for 20 minutes.
  2. Whisk the yolks with the lemon juice, then add a little broth while continuing to whisk.
  3. Pour this mixture into the soup while stirring, and heat gently over low heat, so that the yolks don’t curdle. Serve hot or cold.

Version made with homemade broth

  1. Chop the onion into slices, then place it in a large pot with the chicken, carrots, celery, bell pepper, and Jamaican hot pepper. Cover with boiling water, season with salt, and simmer, covered, over very low heat until the meat is tender. Remove the chicken and strain the broth.
  2. Place the rinsed rice in a saucepan, cover with broth, bring to a boil, stir, then reduce the heat and simmer, covered, for 20 minutes.
  3. Whisk the eggs, gradually adding the lemon juice, then a few spoonfuls of broth, until you have a smooth mixture.
  4. Slowly pour this mixture into the soup while stirring, and heat for 2 minutes over low heat, without boiling. Garnish with parsley.

The bill

Avgolemono, Greek egg and lemon soup

  • 2 cups of turkey or chicken broth (cube form is acceptable)$5.56
  • 250 g of rice$0.73
  • 3 egg yolks$1.05
  • 2 lemons$0.56
  • salt$0.03
  • 1 carrot$0.39
  • 1 onion$0.21
  • 1 small celeriac$1.73
  • 50 g of rice$0.15
  • 2 eggs$0.80
  • Two lemon juice$0.11
  • 1 tablespoon of chopped parsley$0.40
  • salt, pepper$0.27

Total$11.99

that's $3.00 per person

Estimated price; varies by store.

Equipment

Affiliate links

Before you start

Ingredients

  • 2 cups of turkey or chicken broth (cube form is acceptable)
  • 250 g of rice
  • 3 egg yolks
  • 2 lemons
  • salt
  • 1 chicken or 1 hen
  • 1 carrot
  • 1 onion
  • 1 small celeriac
  • 7 peppercorns
  • 5 Jamaican hot peppers
  • 3.5 liters of boiling water
  • 50 g of rice
  • 2 eggs
  • Two lemon juice
  • 1 tablespoon of chopped parsley
  • salt, pepper

The screen stays on while cooking mode is open.
🎬 Have a video of this recipe? Suggest a YouTube link

Did you film this recipe, or do you know a video that shows it? Axelle watches it before adding it to the page.

Nothing is published before approval.

✏️ A mistake, an idea for this recipe? Suggest a correction

Reviews (0)

Rate this recipe Be the first to rate it!

Your rating