Greek Avgolemono Recipe

Greek Avgolemono is a traditional and popular soup in Greek cuisine. It is enjoyed by many as a favourite and nutritious dish. The name translates to “egg-lemon” which reflects its main ingredients.

Avgolemono is easy to prepare and makes for a hearty meal. The egg and lemon sauce served on top of the soup makes it a comforting and delicious dish.


  • 2.5 litres chicken stock
  • 1 cup long grain rice
  • 1/4 cup freshly squeezed lemon juice
  • 3 large eggs
  • salt and pepper to taste
  • chopped fresh parsley, for garnish


  • Bring the chicken stock to a gentle boil in a large soup pot, add the rice and simmer for about 20 minutes until the rice is cooked.
  • In a separate bowl, beat the eggs and lemon juice together until well mixed.
  • Once the rice is cooked, turn off the heat and slowly add the egg and lemon mixture to the soup, stir vigorously as you do.
  • Replace the pot on low heat and simmer for another 5 minutes or until the soup thickens.
  • Season with salt and pepper to taste.
  • Garnish with chopped fresh parsley and serve.

Greek Avgolemono is a flavoursome and rich soup that is sure to satisfy. The combination of the tangy lemon and savoury rice make this dish a winner. For a heartier meal, add some cooked chicken or chopped cooked vegetables. Enjoy your Greek Avgolemono!