The name of this classic Greek soup comes from its two main ingredients: egg (avgo) and lemon (lemoni).

I first began making this delicious soup just after Mr. C and I started dating. He had taken me to his favorite Greek restaurant and honestly, he practically had to force me to try the Avgolemono. Even the thought of a lemon flavored rice soup (I usually hate rice in soups) made me instantly apprehensive. But we were new at this dating thing, so I thought I would go along with his wishes because I already felt this new relationship might be worth a concession here and there. And boy was I right about the relationship! The concession part, well we’ve both gotten quite good at it over the years, especially Mr. C.! But back to this simple soup recipe.

As you might surmise, I instantly fell in love. (I know with the soup, and maybe even the man!) I thought the soup was the most amazing thing I had ever tasted. Later on in that same meal, Mr. C. introduced me to yet another fantastic dish – hummus. (Be still my heart.)

Well, by now, I’m sure you have no uncertainties about why I married this amazing man! (And they think the way to a man’s heart is through his stomach.) That may well be true. But I am living proof that women are as susceptible as men when it comes to falling for someone who appreciates good food. Even if that person’s only contribution involves never ending trips to grocery stores or learning how to punch in the number of your favorite restaurant! Or as in my case, always being willing to try a never ending string of new dishes. For this and other reasons too numerous to list, thank you my love.

Mr. C. and I both hope you enjoy this amazingly simple to prepare and delicious Greek soup.

Oh, BTW – I did marry Mr. C for reasons other than his love of fine food. Those of you who know him, already know the reasons. Those of you who don’t know him – well you wouldn’t care anyway!

  • 4 c. chicken stock
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • ½ c. uncooked long grain white rice
  • 2 eggs
  • juice of 2 lemons, or more to taste
  • crumbled feta cheese, opt, garnish

Bring chicken broth, salt, and pepper to a boil in a covered medium sized saucepan. Add the rice, stir, reduce heat, cover, and simmer for 15 minutes or until rice is soft. Remove from heat. In a small bowl whisk the eggs and lemon juice together. Slowly ladle about a cup of the hot chicken broth into the egg mixture whisking as fast as possible so the eggs don’t curdle. Pour this mixture back into the remaining broth and rice stirring as you pour. Return to heat and bring soup just to boil. DO NOT BOIL. Remove from heat and add more lemon juice and salt as necessary. (The soup should be good and lemony.) Serve immediately. Offer feta cheese as garnish.

Please let me know if you like this recipe. Thanks