Psarosoupa Avgolemono – 12 years old & the first dish I made on my own
If there’s one dish that brings me right back to my childhood kitchen, it’s this — Psarosoupa Avgolemono, Greek fish soup finished with lemon and egg. Out of all the beloved avgolemono variations, this one is my absolute favourite.
This soup is more than just a meal — it’s a warm memory. My mum’s recipe was always on rotation in our home, especially on cooler days or when someone needed a little extra comfort. It also happens to be the very first dish I ever made on my own — when I was just 12 years old and my mother had recently gone back to work, and from then on, dinner was no longer ready the moment I walked through the door after school.
One day, I opened the fridge and spotted a beautiful large snapper. I instantly knew what she had planned for dinner. After years of watching her cook, quietly taking it all in from my usual spot by her side, I decided to put everything I’d learned into action. That evening, I made Psarosoupa Avgolemono for my family. I’ll never forget the look of surprise on my mother’s face when she walked in and saw dinner already on the table. From that day forward, I cooked dinner for my family every single night — right up until I got married.
And while I always knew this soup was delicious, so did my sister — we’d actually compete to see who could eat the most bowls in one sitting! Every serving was a win: tender fish, velvety orzo, and that creamy, lemony broth we couldn’t get enough of. Some days we’d both be on our third bowl before even pausing for breath.
To this day, I haven’t changed a thing about this recipe. It’s perfect just the way it is — simple, nourishing, and full of heart.
What is Avgolemono?
Avgolemono (pronounced ahv-go-LEH-mo-no) is a traditional Greek sauce or soup base made from egg and lemon. The mixture is whisked together and slowly tempered with hot broth to create a silky, creamy texture that adds both richness and brightness to the dish. The key to a successful Avgolemono lies in the balance between the richness of the eggs and the tanginess of the lemon, giving the dish its signature flavour profile—creamy, refreshing, and slightly tart.
In its most popular form, Avgolemono is used as the finishing touch for chicken soup, but it can also be used in various Greek dishes such as vegetable soups, meat stews, or rice dishes. When combined with a flavourful fish broth, the result is a fragrant, comforting soup that has become synonymous with Greek home cooking and hospitality.
What Makes This Soup So Special
Unlike the richer avgolemono soups made with chicken or meatballs, psarosoupa avgolemono is light and bright — delicate but deeply satisfying. The fish gives the broth a beautiful depth of flavour, while the egg-lemon mixture adds that signature creamy texture and zesty lift.
It’s a dish that feels both everyday and extraordinary. Made with basic, wholesome ingredients, it comes together in a single pot but tastes like something served seaside, with a view of the Aegean and a warm breeze through the trees.
A Bowl Full of Memories
This isn’t just my favourite avgolemono — it’s my all-time favourite soup, full stop. Every time I make it, I’m taken back to those childhood evenings around the table, the friendly bowl-counting competition with my sister, and the quiet satisfaction of learning to cook something truly special.
It’s proof that food doesn’t need to be fancy to be unforgettable. Just fresh ingredients, a little time, and a recipe passed down with love.
Kali orexi! 💙🍋🐟
PSAROSOUPA AVGOLEMONO | Greek Fish Soup
Mary PolitisIngredients
- 1/4 cup extra virgin olive oil
- 1 large snapper or 2 smaller, plate-sized fish
- 1 brown onion thickly sliced
- 4 potatoes cut into wedges
- 2 carrots thickly sliced
- 4 - 5 celery stalks thickly sliced
- 500 g kritharaki orzo pasta
- 2 eggs
- Juice of 3 lemons
- Salt & pepper to taste
- Water
Instructions
Start the stock:
- Fill a large pot halfway with water. Add the olive oil, onion, potatoes, carrots, and celery with a good pinch of salt. Bring to a boil and cook until the vegetables are tender. Once soft, remove them gently and set aside, seasoning with a little extra salt and a drizzle of olive oil. Cover to keep warm.
Cook the fish:
- Add the snapper to the pot (whole or in pieces). Let it cook gently for 20–25 minutes until fully cooked through. Remove the fish, flake the flesh off the bones, and place with the vegetables. Keep covered.
Strain the broth:
- Carefully strain the fish stock through a fine sieve to remove any bones or scales. Return the clear stock to the pot and top up with water until the pot is about 3/4 full. Bring it back to a simmer.
Add the kritharaki:
- Stir in the orzo and cook until al dente. Season to taste with salt and pepper.
Prepare the avgolemono:
- In a separate bowl, whisk the egg whites until light and foamy. Add the yolks and whisk again, then slowly pour in the lemon juice while continuing to whisk.
Avgolemono:
- Slowly ladle hot broth into the egg mixture, one spoonful at a time, whisking constantly so the eggs don’t scramble. Do this with about 5–6 ladles. Then gently pour the avgolemono back into the soup, stirring slowly. Turn off the heat and place the lid on to let it thicken for 10–15 minutes.
To serve:
- Ladle into bowls, adding chunks of fish and vegetables to each. The hot soup will heat the veg and fish if they've cooled. Top with cracked black pepper and a drizzle of olive oil.