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A close-up shot of creamy lemon Cabbage Rolls in a blue baking dish, garnished with parsley and paprika, with fresh lemons nearby.

Traditional Avgolemono (Greek Egg Lemon Sauce Soup)

This classic Greek Egg Lemon Sauce (Avgolemono) is transformed into a comforting, tangy soup, perfect as a light meal or a starter. It's a velvety, rich broth brightened with fresh lemon and a delicate egg emulsion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Soup
Cuisine: Greek
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Avgolemono Base
  • 4 cups chicken broth low sodium preferred
  • 3 large eggs room temperature
  • 1/2 cup fresh lemon juice from 2-3 lemons
  • 2 tbsp cornstarch optional, for stability, mixed with 2 tbsp cold water
  • 1/4 tsp salt or to taste
  • 1/8 tsp white pepper or to taste
For Serving (Optional)
  • 2 tbsp fresh dill finely chopped
  • 1 tsp lemon zest for garnish

Equipment

  • Medium Saucepan (3-4 quart)
  • Large Mixing Bowl
  • Whisk
  • Measuring cups and spoons
  • Ladle

Method
 

Prepare Broth
  1. Pour the chicken broth into a medium saucepan. Heat over medium-low heat until it is hot but not boiling. If using, prepare the cornstarch slurry by mixing 2 tbsp cornstarch with 2 tbsp cold water in a small bowl.
Prepare Egg-Lemon Mixture
  1. In a large mixing bowl, vigorously whisk the room temperature eggs for 2-3 minutes until they are frothy and pale yellow. Gradually add the fresh lemon juice to the whisked eggs, continuing to whisk until well combined.
  2. If using cornstarch, whisk the cornstarch slurry into the egg-lemon mixture until fully incorporated.
Temper Avgolemono
  1. This is the most crucial step to prevent the eggs from scrambling. Slowly ladle about 1 cup of the hot chicken broth into the egg-lemon mixture, whisking continuously and vigorously to gradually raise the temperature of the eggs. Do this slowly, adding broth a little at a time, to ensure the eggs temper properly.
  2. Once about 1 cup of broth has been incorporated into the egg mixture, slowly pour the tempered egg-lemon mixture back into the saucepan with the remaining hot broth, whisking constantly as you pour.
Thicken & Finish
  1. Return the saucepan to medium-low heat. Continue to stir or whisk gently but constantly for 3-5 minutes until the soup thickens to a light, creamy consistency. DO NOT ALLOW THE SOUP TO BOIL, as this will curdle the eggs. The ideal temperature for thickening is around 170-180°F (77-82°C).
  2. Remove the soup from the heat. Season with salt and white pepper to taste. Adjust lemon juice if desired for extra tang.
Serve
  1. Ladle the hot Avgolemono soup into bowls. Garnish with fresh chopped dill and lemon zest, if desired. Serve immediately.

Notes

For a richer Avgolemono, you can add 1/2 cup of cooked, shredded chicken or 1/2 cup of cooked rice to the broth before tempering. Always use room temperature eggs to prevent shocking them when hot broth is added. If your soup does curdle slightly, you can try blending it with an immersion blender for a smoother texture, though it won't fully reverse curdling.