Okay, it's true: This is essentially the classic Greek lemon-egg soup, avgolemono. Every time I encountered a bowl of this creamy, rich, perfectly balanced soup, I thought to myself, "This is a sauce." And then I remembered my very first culinary instructor telling us that the only difference between a sauce and a soup was presentation. I agree, and this is a sauce. Put it on everything.

Recipe by Oxmoor House October 2014


Credit: Oxmoor House

Recipe Summary

20 mins
20 mins
Serves 10 (serving size: 1/4 cup)


Ingredient Checklist


Instructions Checklist
  • Heat the chicken stock over medium-high heat in a heavy, medium saucepan to 180° or until tiny bubbles form around the edge. Do not boil.

  • Combine the eggs, lemon zest, lemon juice, and salt in a medium bowl. Whisk until the eggs are frothy and lighter in color. (Alternatively, you can use a blender.)

  • Ladle about a cup of the hot chicken stock into the egg mixture 1/4 cup at a time, while stirring constantly (but not too vigorously) with a whisk.

  • Lower the heat on the remaining chicken stock to as low as possible. Wait for 2 minutes, and then add the egg, lemon, and stock mixture back to the pot, stirring to combine.

  • Warm the sauce gently, until it reaches 180° and coats a spoon. Turn off the heat.

  • Whisk in the olive oil to finish.

  • Serve warm.


Cooking Light Mad Delicious

Nutrition Facts

39 calories; fat 2.8g; saturated fat 0.7g; mono fat 1.5g; poly fat 0.4g; protein 3g; carbohydrates 1g; cholesterol 56mg; sodium 169mg; calcium 10mg.