Avgolemono Soup
Αυγολέμονο
- Country
- Greece
- Region
- Peloponnese
- Recipes
- 3 Recipes
Dish information
Avgolemono Soup, a quintessential Greek comfort food, is a rich, velvety broth that harmoniously balances chicken, rice (or orzo), and the signature citrusy creaminess derived from eggs and lemon. The name itself, 'avgolemono,' directly translates from Greek to 'egg-lemon,' highlighting the essential ingredients that create its distinctive character. This soup's origins are ancient, with variations found in Byzantine culinary traditions, which were themselves influenced by Roman and Middle Eastern cuisines. The fundamental technique of emulsifying egg and lemon juice to thicken sauces and soups can be traced back through various Mediterranean cultures. In Greece, Avgolemono evolved into a staple, particularly cherished during cooler months and often served as a restorative dish for the ill due to its nourishing properties. It's deeply embedded in family recipes and passed down through generations. While its core elements have remained consistent, regional variations exist, with some adding finer herbs or finely chopped chicken. The Peloponnese, with its strong agricultural traditions and focus on hearty cuisine, is a region known for its excellent rendition of this soup. It is a symbol of Greek hospitality and home cooking, often prepared for special occasions or when a touch of comforting warmth is needed. Its therapeutic qualities have also earned it a place in folk medicine. The soup’s preparation requires careful tempering of the egg-lemon mixture to prevent curdling, a skill honed through practice in countless Greek kitchens.
Timeline
Egg-lemon sauces appear in early Greek cookbooks/manuscripts.
Avgolemono becomes a commonly documented soup in Greek households.
Avgolemono Soup is featured in popular Greek culinary publications.
