Avgolemono is everything you’d ever want out of a soup. It’s simple and light, yet hearty and satisfying. It has a luxurious creamy texture, but there’s no milk or cream anywhere. That’s just the Avgolemono sauce- eggs mixed with lemon juice and thoroughly emulsified and tempered with hot broth, then added into the soup. It also adds a really interesting foamy texture to the top of the soup – look closely at the photo above. See the tiny bubbles? Think gin fizz. Absolutely delightful.
What is Avgolemono Sauce?
Tips for making a super smooth Avgolemono
Ingredients and Substitutions
How to make Avgolemono Soup
Other Chicken Soup Recipes
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Did you know commenting and rating recipes is one of the best ways you can support your favorite food bloggers? If you made this recipe or have a question, please click the stars below to comment and Rate this Recipe and/or share photos on social media using the hashtag #bowlofdelicious or tagging @bowlofdelicious! You make it by mixing together eggs and lemon juice, then adding very hot broth gradually while mixing to temper the eggs. Some people are intimidated by making avgolemono sauce. Done right, it’s extremely smooth and creamy. But the eggs can curdle sometimes, resulting in a less-than-ideal (but still delicious!) texture. Never fear! I have some foolproof tips for making the smoothest, most perfectly emulsified Avgolemono sauce for this soup. It’s actually really easy to do and so satisfying!
