Avgolemono

The avgolemono technique has its roots in the Sephardic kitchens of the Iberian Peninsula, where cooks already knew how to thicken broths with egg and acid to give them body without resorting to flour. After the expulsion of Jews from Spain in 1492, this method traveled with the Sephardic communities welcomed into the Ottoman Empire, notably to Thessaloniki and Constantinople, cities where they settled in large numbers. The technique gradually spread into local cuisines, adapting to Mediterranean ingredients, particularly the abundant lemon of the region. Greece made it so much its own that it became an emblematic preparation, present in chicken broths as well as in certain stuffed vegetable dishes. This exacting and meticulous binding technique reflects a know-how transmitted orally from mother to daughter for centuries before being established in Greek family kitchens.

• 1.5 liters clear chicken broth
• 150 g round rice or orzo
• 3 whole eggs
• juice of 2 well-ripened lemons
• fine salt to taste
• ground white pepper
• a few pieces of shredded chicken (optional)
• chopped fresh dill for serving

1. Bring the chicken broth to a gentle boil and cook the rice or orzo until tender, then remove from heat.
2. In a separate bowl, beat the eggs vigorously until they lighten slightly, then incorporate the lemon juice in a steady stream while whisking.
3. Take a ladle of hot broth and pour it very slowly into the egg-lemon mixture, whisking constantly to temper the eggs and prevent them from cooking abruptly.
4. Repeat the operation with a second ladle of hot broth, still off the heat, until the mixture is well warmed and homogeneous.
5. Then pour this tempered mixture into the pot of remaining broth, off the heat, stirring gently and constantly.
6. Return the pot to very low heat for just a few moments, never allowing it to boil, until the soup thickens slightly and becomes velvety.
7. Adjust seasoning with salt and pepper, add the shredded chicken if desired, and serve without delay, sprinkled with fresh dill.

Avgolemono is distinguished by its silky, creamy texture, achieved solely through the egg binding, without any addition of cream or flour. Its taste combines the roundness of chicken broth with the bright, refreshing acidity of lemon, creating a balance that is both comforting and lively. The aroma is delicate, lightly lemony, with a hint of dill that subtly perfumes the whole without ever dominating.