Simon Gloftis’ avgolemono: how to make it, and its significance in his family

Ingredients

• 125 glong-grain rice
• 2eggs
• 150 mllemon juice
• 25 mlextra-virgin olive oil, for drizzling
• optional, to servedill
• to servesliced char-grilled bread
• 3 litreschicken stock
• 1.5 kgchicken
• 2 tbspsalt flakes
• 1celery stalk
• 1/2onion
• 2fresh bay leaves
• 5 litreswater
• to tastecracked black pepper

Instructions

1. 1

   Make the stock

   Put the chicken, salt flakes, celery, onion and bay leaves in a large saucepan with 5 litres of water. Bring it slowly to the boil over very low heat, cover and simmer for 2½ hours, skimming the surface until the stock is well flavoured. Leave to cool, then strain and reserve the chicken.

2. 2

   Cook the rice

   Bring 3 litres of chicken stock to the boil in a large saucepan over medium-high heat; refrigerate or freeze any remainder for another use. Add the rice and simmer for 20–22 minutes, stirring occasionally, until tender. Take the pan off the heat and season to taste.

3. 3

   Temper the eggs

   Whisk the eggs until smooth, then slowly whisk in the lemon juice. Gradually whisk in 250 ml of hot stock so the eggs warm without scrambling. Stir this mixture into the pan. Shred the chicken and add as much as you like to the soup.

4. 4

   Finish and serve

   Season to taste with cracked black pepper, drizzle with olive oil and scatter with dill. Serve with char-grilled bread.

What is avgolemono?

Avgolemono takes its name from the Greek words for egg and lemon, the ingredients that give the soup its distinctive finish. It is a familiar Greek chicken soup, often associated with home cooking and family meals.

Here, homemade chicken stock and rice make a substantial base, while lemon and tempered eggs lend it a silky, tangy character. The method warms the eggs gradually so they enrich the broth without turning into scrambled pieces.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 35g protein, 34g carbs, 20g fat.

Rice supplies most of the carbohydrates, while chicken contributes much of the protein; eggs and olive oil add fat, with some also coming from the chicken. Serve a moderate bowl with plenty of chicken and a side of vegetables, and keep the bread portion modest if you want a lighter overall plate.

Building flavour in the stock

Chicken: The whole chicken flavours the broth and provides meat to shred back into the finished soup. Save it after straining, as directed, rather than discarding it with the stock ingredients.

Aromatics: Celery, onion and bay leaves give the stock a savoury background. The slow simmer allows their flavour to infuse without boiling the liquid hard.

Getting the egg and lemon right

Temper gradually: Whisk the lemon juice into the eggs first, then add the hot stock a little at a time. This raises the temperature of the egg mixture gently before it goes into the pan.

Stir in off the heat: The recipe adds the egg mixture after removing the soup from the heat. Avoid bringing the finished soup back to a boil, which can make the texture less smooth.

Rice and texture

Rice: Simmer it in the stock for 20–22 minutes, stirring now and then, until tender. Keep an eye on the pan towards the end so the grains do not catch.

Consistency: The rice thickens the broth as it cooks, and the egg mixture gives it a fuller feel. If the soup stands before serving, the rice may absorb more liquid.

Timing the two stages

Stock: The stock takes 2½ hours of simmering, followed by time to cool and strain. Make it ahead if you want to break up the work, keeping the reserved chicken for the soup.

Soup: Once the stock is ready, the rice takes 20–22 minutes to cook. Prepare the egg and lemon mixture while the rice simmers so it is ready to temper.

Serving the soup

Bread: Char-grilled slices provide a crisp, smoky contrast to the soft rice and smooth broth. Serve them alongside so they can be dipped as you eat.

Finish: A drizzle of extra-virgin olive oil and optional dill go on just before serving. Add the shredded chicken to taste, as the method allows.

Recipe notes & tips

• Keep the stock at a gentle simmer and skim the surface as it cooks.
• Let the stock cool before straining, and keep the chicken for shredding.
• Stir the rice occasionally while it simmers to prevent it sticking to the pan.
• Add the hot stock to the egg mixture gradually, whisking throughout.
• Stir the egg and lemon mixture into the soup after taking the pan off the heat.
• Add the dill and olive oil just before serving for a fresh finish.

Variations

• More lemon: Add a little extra lemon juice if you prefer a sharper finish.
• Herb swap: Use chopped parsley in place of the optional dill.
• Extra vegetables: Serve with cooked greens or vegetables on the side.
• Less rice: Reduce the rice for a brothier bowl while keeping the same egg-and-lemon finish.
• Bread on the side: Leave out the char-grilled bread or serve a smaller slice with each bowl.

Common mistakes to avoid

• Boiling the stock hard: Keep it at a low simmer so it cooks gently and is easier to skim.
• Adding hot stock too quickly: Whisk it into the egg mixture gradually to warm the eggs without scrambling them.
• Boiling after adding the eggs: Stir in the mixture off the heat and do not return the soup to a boil.
• Leaving rice unattended: Stir occasionally and check that it is tender within the stated 20–22 minutes.
• Discarding the chicken: Reserve it after straining, then shred and add it to the soup.
• Over-salting early: Season the soup to taste after the rice cooks, as the stock already contains salt.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently over low heat, stirring and avoiding a boil; the rice may absorb broth as it sits.

Frequently asked questions