Some recipes are more than food — they are medicine, memory, and heritage in one bowl. For me, avgolemono (pronounced ahv-go-LEH-mo-no) is that dish. It’s the soup I grew up with, the one my yiayia swore could heal almost anything — from a cold to a broken heart. And she wasn’t wrong.

The Roots of Avgolemono

Avgolemono (from the Greek words avgo = egg, lemoni = lemon) is one of the most iconic dishes in Greek cuisine. Its history traces back to Sephardic Jewish cooking, where a similar egg–lemon sauce called agristada was used. Over time, the Greeks made it their own — turning it into a silky soup or sauce that has been passed down through generations.

Across Greece, every region has its own version. Some add chicken, others use lamb, rice, or even orzo pasta. On the islands, you might find it lighter, almost like a broth, while in the villages it’s heartier and rich. What unites them all is that signature tangy creaminess from whisked egg and lemon — a combination that lifts the simplest ingredients into something deeply comforting.

Why It’s So Healing

For generations, Greek families have turned to avgolemono not just as comfort food, but as medicine. And there’s science behind why it feels so restorative:

Eggs — rich in protein, choline, B vitamins, and immune-supportive nutrients.
Lemon — packed with vitamin C and antioxidants, boosting immune defense and aiding digestion.
Bone broth or chicken stock — a source of collagen, amino acids, and minerals to support gut lining and recovery.
Rice or orzo — gentle on digestion, making the soup soothing when the body needs nourishment without strain.

It’s no wonder this dish has survived centuries — it delivers both comfort and healing in the most natural way.

The Recipe

Every Greek family has their own way of making avgolemono, and this is one of my favourites — simple, nourishing, and exactly the kind of dish you’ll come back to again and again.

Ingredients

1 whole chicken
Water
¼ cup extra virgin olive oil
2 cups medium-grain rice (or orzo if you prefer)
2 eggs, separated
Juice of 3–4 lemons
Sea salt & freshly cracked black pepper

Method

Place the chicken in a large pot, cover with water, and bring to a gentle boil. Simmer for about 1 hour, skimming off any foam that rises to the surface. Top up with more water if needed.
Remove the chicken from the pot and allow it to cool slightly. Pull the meat from the bones, shred it into bite-sized pieces, and return it to the pot.
Bring the broth back to a simmer. Stir in the olive oil and rice, and cook until the rice is tender. Season lightly with salt and pepper.
In a separate bowl, whisk the egg whites until frothy. Add the yolks and whisk again until smooth. Slowly pour in the lemon juice, whisking continuously.
Ladle hot broth from the pot into the egg–lemon mixture, slowly streaming one ladle at a time, and whisking constantly to prevent curdling. Repeat with 5–6 ladles until the mixture is warm and silky.
Gently stir the tempered egg–lemon mixture back into the soup. Do not boil — the heat of the broth is enough to thicken it into that classic velvety texture.
Cover the pot and let the soup sit for 10–15 minutes before serving. Top with extra black pepper, and enjoy.

Sev’s Final Thoughts

I wanted this to be the first recipe I share with you because it truly deserves a spot in every household “immune kit” and on every family table. It’s simple, nourishing, and deeply healing — the kind of recipe I’ll always return to, and one I hope you’ll cherish too.

Sev xx

Avgolemono: The Soup That Heals