Avgolemono Soup - Lemon Tenderness on a Spoon

When the clouds descend on Corfu and the sea becomes steely and quiet, you want something simple and enveloping. Avgolemono soup is not just food, it is Greek comfort in a plate that you keep in your memory from childhood.

It’s warm, lemony, velvety – like grandma’s voice calling from the terrace: “Έλα να φας, παιδί μου!” Cooked in homemade chicken broth , with egg and lemon juice, with rice and a spoonful of real extra virgin olive oil , this soup gently warms and invigorates at the same time .

🫒 What you need:

• 6 cups chicken broth

• ½ cup long grain white rice

• 3 eggs

• Juice of 2 lemons

• Salt, pepper

• Fresh dill or parsley (depending on your mood)

• 1 spoon extra virgin olive oil - for taste, aroma and respect for Greek tradition

🍲 How to prepare:

1. Bring the broth to a boil, add rice, cook until soft (~15–20 minutes).

2. Separately beat the eggs with lemon juice.

3. Carefully pour a little hot broth into them - a spoon at a time, to “reconcile” the temperature.

4. Return the egg-lemon mixture to the pan, slowly and carefully, stirring constantly.

5. Keep the soup on the fire for another 5 minutes. Do not boil.

6. Add salt, pepper, taste. Maybe you want a little more lemon - like in the south.

7. Serve hot, with a sprig of dill and a thin stream of olive oil.

💛 Avgolemono - it's not the stomach that warms up, but the soul. It doesn't require much. Just silence, pure taste and a drop of good oil. When the spoon touches your lips - you feel: you're home. Or very close to it. Somewhere among the olives and lemon trees.