Dish · greek
Avgolemono Soup
A chicken soup thickened by whisking eggs and lemon juice into hot broth, giving it a pale color and a tangy, silky body, usually bulked out with rice.
Where it comes from
The egg and lemon technique shows up across Sephardic and Ottoman-era Mediterranean cooking, absorbed into Greek kitchens where lemons were cheap and a whisked egg could stretch broth into a full meal.
What cooks argue about
Cooks argue over tempering: whisk hot broth slowly into the eggs before returning it to the pot, or the mixture curdles into strands instead of staying smooth.
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