Homemade Greek Avgolemono Soup Recipe - Dr. Axe

Homemade Greek Avgolemono Soup Recipe

Avgolemono soup - Dr. Axe

You might already know that I’m a huge fan of Greek food. It’s one of the cuisines that naturally falls into the Mediterranean diet, which is chock-full of fruits, veggies and healthy grains, along with simple dishes that are full of flavor. This avgolemono soup recipe is one of my favorite classic Greek soups.

Avgolemono - Dr. Axe

What Is Avgolemono? (Key Ingredients)

Avgolemono means “egg lemon,” and it’s this combination that gives the Greek soup its rich, velvety texture. Rice or orzo pasta is usually cooked right in the soup, which can range from a broth-like consistency to one that’s closer to a hearty stew.

While poached chicken is often added to the soup, I’ve kept this one meat-free and vegetarian-friendly. Of course, you can make chicken avgolemono soup by simply adding chicken, but as I mentioned, I opted to make this avgolemono soup vegetarian.

The beauty of an authentic Greek avgolemono soup recipe is that it requires so few ingredients but packs a ton of taste.

What kind of rice is used in avgolemono? You’ll see many avgolemono soup with orzo versions, but in my simple avgolemono soup, instead of white rice, which is devoid of nutrients, I opted for sprouted brown rice.


While brown rice is healthier than its white counterpart, sprouted is the way to go. Sprouted grains are easier for the body to digest, breaks down gluten and allows for greater nutrient absorption.

This soup also gets a protein boost from the addition of protein powder made from bone broth. You get all the benefits of bone broth, including collagen and gelatin, all of which support a healthy gut, in an easy-to-use form. No need to spend 24 hours waiting for broth to cook on the stove!

Finally, the stars of this soup are the egg and lemon. Eggs, of source, add additional protein and collagen, combining for a heart-healthy, joint-supporting powerhouse with the bone broth, while the lemon adds both flavor and burst of a vitamin C to boost immunity.

The trick here is to continuously whisk the eggs in the soup. Instead of cooking and turning into a scramble-y mess, you get that lovely, silky texture that sets this lemon soup apart.

How to Make Avgolemono Soup

Avgolemono - Dr. Axe

Bring the rice and protein powder mixture to a boil. Stir until the ingredients marry. Then reduce heat, and simmer for 35–40 minutes, covered.

Avgolemono - Dr. Axe

Whisk together the eggs and lemon juice gently, until they’re well-combined.

Avgolemono - Dr. Axe

Pour the egg and lemon mix into the pot, stirring continuously to prevent curdling.

Avgolemono - Dr. Axe

Top with the brown rice crisps and green onions, and season with salt and pepper to taste for this delicious avgolemono soup.

A great Greek dish to serve alongside avgolemono soup? Try our chicken souvlaki.

Other Flavorful Soup Recipes

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Avgolemono soup - Dr. Axe

Greek Avgolemono Soup Recipe

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  • Author: Dr. Josh Axe
  • Total Time: 45 minutes
  • Yield: 5 1x
  • Diet: Gluten Free


Mediterranean diet soups are full of fruits, veggies and flavor. This Avgolemono Soup Recipe is one of my favorite classic Greek soups.


  • 45 cups water
  • 1 scoop powder made from bone broth (unflavored)
  • ½ cup sprouted brown rice
  • 4 eggs + 2 egg yolks
  • juice of 1 lemon
  • 1 tablespoon unsalted butter
  • ½ tablespoon paprika
  • salt and pepper to taste


  • organic brown rice crisps
  • chopped green onions


  1. Bring rice and broth mixture to a boil, stir until ingredients marry and reduce heat and simmer for 35–40 minutes, covered.
  2. Whisk eggs and lemon juice gently until well-combined.
  3. Pour into the pot, stirring continuously to prevent curdling.
  4. Top with brown rice crisps and green onions, and season with salt and pepper to taste.


  • You can add chicken to make a traditional avgolemono soup.
  • This recipe is vegetarian-friendly but does contain bone broth. To make it vegan-friendly, you can opt for a plant protein powder instead.
  • Toppings are optional and can be customized to your tastes.
  • Prep Time: 5 min
  • Cook Time: 40 min
  • Category: Soups
  • Method: Stovetop
  • Cuisine: Greek


  • Serving Size: 316g
  • Calories: 185
  • Sugar: 0.8g
  • Sodium: 95mg
  • Fat: 8.7g
  • Saturated Fat: 3.4g
  • Unsaturated Fat: 5.2g
  • Trans Fat: 0.1g
  • Carbohydrates: 16.9g
  • Fiber: 1g
  • Protein: 9.6g
  • Cholesterol: 211mg

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  1. Alda Bell on

    Oh goodness. Sorry about those typos.
    I meant that I add a few tablespoons of soup to the lemon and egg mixture. I keep adding hot soup until there’s about 1/2 to 2/3 of a cup of soup mixed with lemon and egg. Then you at that slowly to the hot pot of soup and you get a beautiful smooth creamy broth with no curdled egg.

  2. Alda Bell on

    I do not understand how you can call this recipe meat free and vegetarian. You make the broth with bone broth and I don’t know any vegetables that have bones. I can see how you would say it has no visible meat, but there’s no way bone broth can ever be vegetarian.
    I make my avgolemono soup with organic chicken broth or organic turkey broth. I mix my lemon and egg together as you do but then I had a little hot soup, a few tablespoons at a time, to the lemonade mixture and whisk that in until it equals about I have to 2/3 of a cup of soup. Then when you pour that mix into the soup you get a smooth creamy soup with no curdled egg.

  3. touchingpoetry on

    I read your blog it’s really informative for me I also share this article with my friends keep it up sad poetry thanks for sharing


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