Avgolemono Soup: the Cypriot side of food finesse!


The Cypriot cuisine doesn’t have a lot of famous soups BUT Avgolemono is the most famous!

Mostly made of eggs and lemon juice, this particular soup is a pleasant surprise especially for those tasting it for the first time.


1 whole chicken (1kg) keep the skin and bones

For the soup:

1 cup rice Carolina

10 cups of water

Salt, pepper

For the sauce:

3 eggs

1/2 cup lemon juice (you could add more or less according to your personal taste)

1 cup broth


Wash the chicken clean and place it in a pot to boil. Make sure that you have added enough water so that the chicken is fully covered. After its boiled, use a spoon to get rid of any froth in order to clean the water. 

Add the salt, lower the heat and cook for approximately half an hour so that the chicken becomes very tender.

When the chicken is tender enough, remove it from the pot, add the rice and let it cook for 20 minutes.

In the meantime, prepare the avgolemono sauce. Separate the egg whites from the yolks and beat the whites with some lemon juice just to get a “meringue” texture. Add the yolks, the rest of the lemon juice and while beating the eggs, start pouring the broth, a little at a time. The stock / broth ratio added is depended on the thickness you want the sauce to have.  

Then, pour the sauce in the hot soup slowly and stir it enough to get the sauce blended evenly to the soup.

Add the freshly grounded black pepper and serve hot.