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Avgolemono (Greek: αυγολέμονο) means “egg-lemon.” It is a Greek egg-and-lemon mixture used both as a sauce and to thicken and flavor soups and other dishes. The familiar chicken-and-rice soup is one version—not the whole dish.
What avgolemono is made of
Egg and lemon are the defining ingredients. They are whisked together and combined with warm cooking liquid, often broth. In soup, that mixture adds a tangy flavor and a smooth, lightly thickened texture. Chicken broth, rice or orzo, and chicken or other meat are common additions, but recipes vary. The American Heritage Dictionary describes avgolemono-flavored soup as often containing orzo or rice and meat.
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The name is Greek, while the sauce is characteristic of the broader Eastern Mediterranean food tradition, according to the Oxford Companion to Food. The available references establish these uses, but not a precise origin date or an exclusive claim to the technique.
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As a soup
Chicken soup with rice is a widely recognized form. A 2025 Associated Press recipe pairs chicken, rice, egg, and lemon. Orzo can take the place of rice, and the broth and other ingredients can differ.
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As a sauce or finishing mixture
Avgolemono can also be served as a sauce or stirred into broth-based dishes and casseroles. The Oxford Companion lists fish, lamb, vegetables, and casseroles among its uses, with artichokes singled out as a vegetable example. This range is why defining avgolemono only as chicken soup misses an important part of what the term means.
How to temper avgolemono smoothly
The key is to warm the egg gradually before it meets the rest of the hot dish. A whisk is useful, but no specialized tool is required.
- Beat the egg or eggs in a bowl, then whisk in the lemon juice.
- Slowly whisk a small amount of warm broth into the egg-and-lemon mixture. This raises its temperature gradually.
- Pour the tempered mixture back into the pot gradually while stirring.
- Heat gently until the broth is smooth and lightly thickened. Do not let it boil: high heat can make the egg coagulate into curds. The Oxford Companion advises using liquid well below boiling, and the AP recipe likewise warns against simmering after adding the mixture.
Why recipes differ
There is no single formula implied by the name. Recipes may use whole eggs or yolks; rice or orzo; and different broths, proteins, or vegetables. The amount of lemon and egg also affects how tangy and thick the result is. Those choices change the dish’s character, but egg and lemon remain its defining combination.
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