Introduction
Avgolemono is a legendary Greek sauce and soup base made from a silky emulsion of whisked eggs and fresh lemon juice tempered with warm broth. While the term refers to the sauce itself, it is most famous as the foundation for a comforting chicken and rice soup that serves as the ultimate Greek soul food. The magic of the dish lies in the chemistry of the eggs, which thicken the broth into a rich, creamy consistency without the use of any dairy or flour. Achieving the perfect texture requires a careful technique where hot liquid is slowly drizzled into the egg and lemon mixture to raise its temperature gradually, preventing the eggs from curdling or scrambling. The result is a bright, velvety, and deeply soothing dish that is both tart and savory, traditionally served at the center of the table during Sunday dinners and festive holiday meals.
Ingredients
The Soup Base
1.5 liters chicken stock (preferably homemade)
1/2 cup short-grain rice (such as Arborio or Carolina)
500g cooked chicken breast or thigh, shredded (optional)
Salt and freshly ground black pepper
The Egg-Lemon Sauce
2 to 3 large eggs (at room temperature)
Juice of 2 large lemons
1 tbsp cold water
The Finishing Touches
Fresh dill, finely chopped
Extra virgin olive oil for drizzling
Lemon slices for garnish
Freshly ground black pepper
Preperation
Eggs: Bring the eggs to room temperature and separate the whites from the yolks for a smoother, fluffier foam.
Lemons: Squeeze the fresh lemons and strain the juice to remove any seeds or pulp.
Broth: Ensure the chicken or meat stock is hot but not boiling to prevent the eggs from curdling during tempering.
Starch: If using rice or orzo as a base, cook it until tender and maintain a gentle simmer in the pot.
Tempering: Prepare a large ladle to slowly incorporate the hot broth into the egg and lemon mixture.
Step by Step
The Broth: Bring a large pot of chicken stock to a gentle boil. You can use the liquid from a freshly poached whole chicken or a high quality prepared broth seasoned with salt and white pepper.
The Rice: Add a cup of arborio or long grain rice to the boiling broth. Reduce the heat and simmer for about 15 to 20 minutes until the rice is tender and has released enough starch to slightly thicken the liquid.
The Eggs: Separate the eggs and whisk the whites in a large bowl until they are frothy and nearly stiff. Add the yolks one by one, whisking continuously, followed by a steady stream of fresh lemon juice.
The Tempering: Slowly ladle two or three scoops of the hot broth into the egg and lemon mixture while whisking vigorously. This crucial step raises the temperature of the eggs gradually so they do not curdle when added to the soup.
Finishing: Pour the tempered mixture back into the main pot of soup. Stir constantly over very low heat for just a minute until the soup becomes creamy and opaque, then remove from the heat immediately to prevent the eggs from scrambling.
Serving: Ladle the soup into bowls, ensuring a good distribution of rice and shredded chicken if you are using it. Garnish with a crack of black pepper and a sprig of fresh dill or parsley.
Origin:
Pan-Hellenic
Diet
Gluten-Free (if using rice)
Equipment Needed:
Large pot, Hand whisk, Mixing bowl.
Cultural History
Avgolemono is both a technique and a dish, representing the culinary alchemy of tempering a mixture of whisked eggs and fresh lemon juice into a warm broth. While its origins are often traced back to Sephardic Jewish cuisine (known as agristada), it was the Greek kitchen that adopted it as the defining silky finish for a multitude of soups and stews. The sauce is prized for its ability to transform a simple chicken and rice stock into a rich, velvet-textured masterpiece without the use of dairy. Traditionally served as the first comforting meal following the midnight Easter service or as a restorative winter staple, it remains the epitome of Greek maternal cooking, celebrated for its delicate balance of bright acidity and creamy indulgence.
Yiayias Secret
The secret to a velvety, stable Avgolemono is all in the emulsification and temperature. You must whisk your egg whites until they are frothy and then incorporate the yolks; this creates a sturdier foam that won't collapse.
When you are ready to combine, add the hot broth to the egg and lemon mixture one tiny ladle at a time while whisking constantly. This tempers the eggs gradually so they don't curdle into scraps. For the best flavor, use freshly squeezed lemon juice and a high-quality chicken stock enriched with the natural gelatin from the bones. Finally, never let the soup boil once the egg mixture has been added, or you will lose that silky, creamy texture that makes the dish iconic.
Substitution Notes
The Broth: Chicken stock is the most common base, but fish stock or vegetable broth can be used depending on the accompanying dish. If you are using water, be sure to simmer it first with onions, carrots, and celery to build a flavor foundation.
The Grains: While arborio or medium-grain rice is standard for its starchiness, orzo (manestra) is a popular substitute that gives the soup a silkier texture. For a low-carb version, cauliflower rice can be used, though it will not thicken the soup naturally like traditional grains.
The Thickener: The creaminess comes entirely from eggs. If you want a richer, more stable sauce, use three egg yolks instead of two whole eggs. If the sauce is too thin, you can whisk a teaspoon of cornstarch into the lemon juice before adding the eggs.
The Citrus: Fresh lemon juice is non-negotiable for the bright, signature tang. In a pinch, preserved lemon (finely minced) can add a deep salty-citrus note, but avoid bottled lemon juice as it lacks the necessary floral aroma.
The Protein: If you are making this as a full meal rather than a sauce, add shredded poached chicken or poached meatballs. For a vegetarian version, chickpeas or sautéed mushrooms provide a hearty texture that pairs well with the lemon base.
Wine Pairings
Avgolemono is a silky and comforting soup that finds its soul in the velvety emulsion of eggs and bright lemon juice balanced against a rich chicken broth.
White Wine (The Traditional Choice): A high-acid, citrus-driven white is essential to mirror the lemon and cut through the richness of the egg yolks. A crisp Assyrtiko or a Sauvignon Blanc provides the sharp zest needed, while a Moschofilero adds a floral dimension that lightens the savory chicken base.
Red Wine: Red wine is difficult with this dish due to the high acidity of the lemon, but a very light Schiava or a chilled Pinot Noir can work if they have minimal tannins and bright red fruit to avoid a clashing metallic taste.
The Contrast: A dry, mineral-heavy Riesling offers a steely precision that pierces through the creamy texture of the soup, highlighting the herbal notes of the rice and chicken without competing with the citrus.
Storage Instructions
Refrigeration: Once the soup has cooled completely, transfer it to an airtight container and store it in the refrigerator for up to 2 to 3 days. Because the soup contains eggs, it is important to chill it promptly.
Freezing (Cooked): Freezing is not recommended for Avgolemono. The egg and lemon emulsion will break and separate upon thawing, resulting in a thin, curdled texture that loses its signature creaminess.
Freezing (Unbaked): While you cannot freeze the finished soup, you can freeze the chicken broth and cooked shredded chicken separately for up to 3 months. When ready to serve, bring the broth to a simmer and prepare the fresh egg and lemon mixture to finish the dish.
Reheating: Reheat the soup very gently on the stove over low heat, stirring constantly. Do not allow the soup to reach a boil, as the high heat will cause the eggs to curdle. If the soup has thickened too much in the fridge, whisk in a small amount of warm broth or water to reach your desired consistency.
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