Soups & Stews
This avgolemono soup recipe from America's Test Kitchen delivers the iconic Greek egg-lemon sauce without the risk of curdling—just silky, bright, and perfectly balanced. The secret lies in precise temperature control and a gradual egg-lemon incorporation that transforms simple broth into something luxurious.
I’ve adapted the traditional method to work in modern kitchens, ensuring every spoonful is creamy yet light, with that signature tangy lemon kick.
The foundation starts with a rich, flavorful broth—whether chicken, vegetable, or fish—infused with aromatics like onions, garlic, and a touch of allspice. The real magic happens when you whisk together eggs and lemon juice before slowly tempering them into the warm broth.
This method guarantees a luminous, velvety sauce that coats the broth without breaking, while optional additions like poached fish or shrimp elevate it into a complete meal.
What sets this recipe apart is its versatility—add orzo for texture, fresh herbs for brightness, or roasted vegetables for depth. The result is a soup that’s both comforting and refined, perfect for chilly evenings or special occasions.
The key is patience: letting the eggs and lemon blend gently into the broth ensures a sauce that’s smooth, not scrambled, and bursting with flavor.
Serve it in deep bowls with a sprinkle of fresh dill and a drizzle of olive oil for that authentic Greek touch. This isn’t just soup—it’s a restaurant-worthy dish you can make at home with confidence. Let’s get started.
Ingredients for avgolemono soup recipe america's test kitchen
Rich broth meets velvety egg-lemon sauce—this soup delivers restaurant-quality Greek comfort at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Broth 🍲 | 6 cups | Homemade or high-quality low-sodium |
| Yellow Onion 🧅 | 1 whole | Medium-sized, finely diced |
| Garlic Cloves 🧄 | 3 cloves | Fresh, peeled and minced |
| Allspice Berries 🌶️ | ¼ tsp | Ground for aromatic depth |
| Large Eggs 🥚 | 4 whole | Room temperature preferred |
| Lemon Juice 🍋 | ½ cup | Freshly squeezed, strained |
| Fresh Dill 🌿 | ¼ cup | Chopped, for garnish |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For finishing drizzle |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Poached White Fish 🐟 | 1 lb | Cod or halibut, optional |
| Orzo Pasta 🍚 | ½ cup | Uncooked, for texture |
The broth is your foundation: homemade chicken broth delivers the deepest flavor, but quality low-sodium store-bought works in a pinch. For the aromatics, fresh garlic and allspice are non-negotiable—they build the complex base that makes avgolemono shine. Whole Foods or Trader Joe's carry excellent allspice berries, or look for ground allspice in the spice aisle. The fish, if using, should be firm and fresh—ask your fishmonger for cod or halibut that's been previously frozen to ensure quality. For the eggs, room temperature is critical—they'll blend more smoothly into the warm broth, preventing curdling.
No fresh dill? Dried dill at one-third the amount works, though it lacks that bright herbal note. Short on lemon juice? Substitute lime juice, but reduce to 0.4 cups—it's more acidic. The orzo adds welcome texture, but skip it if you prefer a cleaner broth. For the olive oil, use a fruity, peppery variety—it should complement, not overpower. The salt measurement assumes Diamond Crystal; if using Morton's, reduce by 20%. And if you're nervous about curdling, temper the eggs with a splash of hot broth before adding them to the pot—this is the secret to silky perfection.
Broth can be made ahead and stored for 3 days in the fridge or 3 months frozen. The finished soup tastes even better the next day as flavors meld. To reheat, warm gently on the stove—never boil, or the sauce may break. For make-ahead convenience, prepare the egg-lemon mixture separately and store it in the fridge for up to 2 days, then whisk it into warmed broth just before serving. The poached fish, if included, should be added just before serving to maintain its delicate texture.
Why You'll Love This Recipe
- No Egg Fuss: I’ve burned egg soups before—this method’s foolproof. The ATK trick of whisking the yolks first with a splash of broth before adding the whites means no curdling drama, just silky perfection every time. Even my college-dorm self could’ve pulled it off.
- Allspice Magic: That little jar of allspice berries? Game-changer. It’s not just “spice”—it’s warm, earthy, and lingers like a whisper of Mediterranean sunshine. The recipe calls for just a pinch, but honestly, I double it now. The broth tastes like it’s been simmering for hours, not 20 minutes.
- Lunchbox Hero: This soup is my go-to for meal prep because it travels like a champ. Pack it in a thermos for work, and it’s still creamy and rich by noon. (Yes, even on a Tuesday night when you’re too tired to think.) The eggs add protein, so you’re not just eating broth—you’re eating a full meal.
- Budget-Friendly Luxury: Chicken broth, eggs, and onions? That’s it for the heavy hitters. I make a big batch and freeze it—leftovers taste just as good reheated as they do fresh. Plus, the allspice is cheap, and a little goes a long way. Fancy restaurant vibes for pennies.
Step-by-step instructions for egg-lemon creamy soup
Master the delicate balance of egg-lemon emulsion to create a velvety soup without risking curdling.
Build the Flavor Base with Aromatics
Heat the 0.25 cup extra-virgin olive oil in a medium saucepan over medium heat. Add the 1 whole yellow onion, finely diced, and cook for 5-6 minutes until softened but not browned. The onions should be translucent with just a hint of caramelization at the edges.
Add the 3 cloves garlic cloves, minced, and the 0.25 tsp allspice berries, stirring constantly for 30 seconds until fragrant. The allspice adds subtle warmth that complements the lemon beautifully. Immediately pour in the 6 cups chicken broth and bring to a gentle simmer. Reduce heat to maintain a barely bubbling state—this prevents the broth from developing a skin.
Incorporate the Orzo and Fish
Add the 0.5 cup orzo pasta and the 1 lb poached white fish, broken into bite-sized pieces, to the simmering broth. Stir gently to distribute the orzo evenly. Cook for 8-10 minutes until the orzo is tender and the fish flakes easily with a fork. The fish should be just cooked through—no longer opaque in the center.
Season immediately with 1.5 tsp salt and 0.5 tsp black pepper, adjusting to taste. Remove from heat and let the soup sit covered for 5 minutes—this allows the flavors to meld while keeping the broth hot for the next critical step. The fish should absorb the broth's flavor, but remain distinct in texture.
Create the Egg-Lemon Emulsion
In a separate bowl, whisk together the 4 whole large eggs and 0.5 cup lemon juice until fully combined and slightly thickened. The mixture should be pale yellow with no visible streaks of egg white. This preparation is crucial—room temperature eggs blend more smoothly and reduce curdling risk.
Temper the egg mixture by slowly ladling 1 cup of the hot broth into the egg bowl while whisking constantly. Return this mixture to the soup pot and whisk vigorously for 2-3 minutes over low heat until the soup thickens to a creamy consistency. The emulsion should coat the back of a spoon without being gluey. If it curdles, immediately remove from heat and whisk in 1 tablespoon cold water to reset the emulsion.
Finish and Serve
Stir in the 0.25 cup fresh dill and adjust seasoning with additional salt or lemon juice if needed. The soup should be bright, tangy, and properly balanced—each spoonful should deliver both the richness of the eggs and the sharpness of the lemon. For a final touch, drizzle with an additional 1 tablespoon extra-virgin olive oil to enhance texture.
Serve immediately in warm bowls, garnished with extra dill and a sprinkle of black pepper. The orzo adds satisfying bite, while the poached fish provides delicate flakiness. This soup achieves the perfect harmony of textures and flavors—creamy yet light, rich yet refreshing—without the risk of curdling that plagues many egg-based soups.
Pro Tips For Making Avgolemono Soup Recipe America'S Test Kitchen
- STRAIN THE BROTH WELL: I learned this the hard way—using store-bought broth with even a hint of sediment ruins the silky texture of avgolemono. Strain it through a fine-mesh sieve twice if needed, or better yet, make your own and freeze it in ice cube trays for foolproof clarity.
- CRUSH ALLSPICE BERRIES: Whole allspice berries? Skip it. This soup isn’t a spice rub—it’s a flavor bomb. Lightly crush them in a mortar or zip-top bag with a rolling pin before adding. The tiny burst of peppery warmth makes a real difference, and you won’t waste money on a single-use spice.
- TEMPER EGGS SLOWLY: The egg-yolk emulsion is delicate, so don’t rush it. Warm the broth to 180°F (82°C) first, then whisk in the yolks one at a time while drizzling in a thin stream of broth. If the mixture curdles, you’ve gone too fast—or your eggs were cold. Use room-temperature yolks to avoid shock.
- SAUTE ONIONS UNTIL CARAMELIZED: The recipe says “soft,” but soft is boring. Push those onions until they’re deep golden, almost jammy, with a caramelized edge. This isn’t just about sweetness—it builds depth that cuts through the richness of the eggs. (Yes, even if you’re impatient like me.)
Storing and reheating this dish
Broth Storage Basics
The flavor foundation of avgolemono soup is your broth, so store it properly to maintain depth. Keep homemade broth in an airtight container for up to 3 days in the refrigerator or 3 months in the freezer.
I like using glass Pyrex containers because they prevent odors from seeping in. When reheating, warm gently on the stovetop to 165°F—never boil, or the sauce may break when you add the egg-lemon mixture later. 🌡️
Egg-Lemon Prep Ahead
For make-ahead convenience, prepare the egg-lemon mixture separately and store it in the fridge for up to 2 days. Whisk 4 eggs with ½ cup lemon juice in a sealed container, then whisk it into warmed broth just before serving.
This keeps the eggs fresh for that perfect silky texture without risking curdling. The key is keeping the mixture cold until the last possible moment. ✨
Reheating Finished Soup
Avgolemono soup tastes even better the next day as flavors meld, but reheating requires care. Warm gently on the stove over low heat until reaching 160°F—never let it boil. If the soup thickens too much, whisk in 1 tablespoon warm water to restore creaminess.
For microwave reheating, use 50% power for 1-2 minutes, stirring halfway. Always check the temperature to avoid breaking the emulsion. 🔥
Fish Handling Tips
If including poached fish, add it fresh to reheated soup to maintain texture. Store cooked fish separately in an airtight container for up to 2 days in the fridge. When reheating, warm the fish in the soup for just 2-3 minutes—overcooking turns it rubbery.
I recommend cod or halibut for their delicate flakiness that pairs perfectly with the creamy broth. 🐟
Orzo Texture Control
Cooked orzo can become mushy when reheated, so handle it carefully. If storing soup with orzo, keep it separate until reheating. Add the orzo directly to the warm broth and simmer for 3-4 minutes to restore its firm bite.
For extra insurance, rinse cooked orzo under cold water before storing to stop the cooking process. 🍚
Garnish Refreshers
Fresh herbs like dill lose potency when stored, so add them just before serving. Store chopped dill in a small airtight container with a paper towel to absorb moisture, keeping it in the fridge for up to 3 days.
For olive oil drizzles, use a small squeeze bottle to portion out 1 tablespoon per serving—this prevents waste and ensures consistent presentation. 🌿
Nutrition facts
Frequently asked questions
Why does avgolemono soup sometimes curdle?
The most common cause is adding cold eggs to hot broth without tempering first. The temperature shock causes the proteins to break. Always whisk eggs with lemon juice first, then gradually mix in 1 cup hot broth while whisking constantly before combining with the soup. Keep heat at low and never let it boil after adding eggs.
Can I make avgolemono soup without fish?
This is a vegetarian-friendly dish at its core. Skip the fish and focus on the rich broth, egg-lemon sauce, and add-ins like ½ cup orzo or chopped spinach for texture. The soup still delivers that signature creamy, tangy flavor. For extra protein, stir in cooked chickpeas or white beans.
What's the best way to poach the fish for avgolemono?
For delicate fish like cod or halibut, poach in simmering broth (185°F) for 4-5 minutes per side until just opaque. Use the same broth you'll make the soup with for maximum flavor. Add a splash of white wine or lemon juice to the poaching liquid for brightness. Let fish cool slightly before adding to the soup.
How can I adjust the lemon flavor if I don't like it too tart?
Start with ½ cup lemon juice as written, then taste before serving. If needed, balance with 1 teaspoon honey or sugar to mellow the acidity. You can also reduce to ⅓ cup lemon juice and add ¼ cup extra olive oil for richness. The key is maintaining that bright, balanced flavor without sacrificing the signature tang.
Can I make this soup in a slow cooker?
Not recommended for the egg-lemon step—heat control is critical. Instead, prepare the broth and orzo in the slow cooker on low for 2 hours, then remove from heat. Cool slightly before adding the tempered egg-lemon mixture off the stove. The slow cooker works great for the base, but the egg sauce needs gentle hand-holding.