Greek Fish Soup Avgolemono
Looking for a nourishing, protein-rich soup that’s light, comforting, and full of Mediterranean flavor? This Greek Fish Soup Avgolemono is your answer. With lemon, eggs, and tender white fish, it’s a healthy, easy soup recipe rooted in tradition, and ideal for hormone balance and whole-body wellness.
Greek fish soup avgolemono—also known as psarosoupa avgolemono—is a dish that proves simplicity can be incredibly elegant. A blend of fresh lemon juice, silky eggs, and slow-simmered fish broth creates a creamy, satisfying soup that’s lighter than it looks and deeply nourishing. Whether you’re craving a Mediterranean dish that’s easy on digestion or simply want something delicious and healthy, this classic recipe is a fantastic choice.
Greek Fish Soup Avgolemono – A Comforting Mediterranean Classic
I made this soup for the first time after a visit to a local Mediterranean market. I had picked up a whole sea bass on a whim and had no idea what I wanted to do with it – until I remembered a conversation with a friend from Greece who described how her grandmother used to make avgolemono soup with fresh fish caught the same morning.
I love making soups. In Poland, we can eat soup for breakfast, lunch, and dinner! Check out more Delicious Soup Recipes here.
Inspired, I simmered the fish with carrots, celery, and onions, then carefully whisked in the egg-lemon mixture just like she had taught me—slowly, patiently, until the broth turned velvety and golden. That first bowl tasted like magic. The broth was citrusy, savory, and comforting all at once, and the delicate flakes of fish were infused with the deep flavors of the sea and the warmth of lemon.
As a Chef and Nutrition Consultant, I’m always looking for meals that support overall wellness while delivering big on flavor. Greek fish soup avgolemono checks every box. It’s rich in lean protein, omega-3 fatty acids, vitamins, and minerals, making it a wonderful option for anyone looking to eat for hormonal balance, digestion, or immune support.
This soup is one of my go-to recipes when I want something hearty yet clean. It’s also a great way to incorporate more fish into your diet without feeling like you’re eating “just another fillet.” And if you’ve ever felt bored with basic brothy soups, this one—with its luscious, lemony twist—is a real game-changer.
Why You’ll Love This Recipe
- It’s light but filling, thanks to a base of eggs and lemon whisked into the broth.
- It uses whole, fresh ingredients and avoids cream or flour-based thickeners.
- It’s packed with nutrients from fish, vegetables, and healthy fats.
- The egg-lemon sauce gives the soup a luxurious texture and a bright, tangy flavor.
- It’s flexible—you can use any firm white fish and swap in different vegetables.
- Great for batch cooking and easy to reheat the next day.
Ingredients for Greek Fish Soup Avgolemono
Ingredient Substitutions
- For a different twist, add rice or orzo during the simmering phase.
- If you can’t find lovage, try celery leaves, dill, or parsley.
- For a richer broth, include fish heads and bones during simmering, then strain them out.
- Not a fan of whole fish? Skin-on fillets will still give good flavor.
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Did you know?
This soup is believed to have roots in Sephardic Jewish cuisine, where a similar egg-lemon sauce (called agristada) was used to enrich broths and stews. The technique of tempering eggs with acid and warm broth to create a creamy texture without dairy was a clever culinary invention that spread across the Mediterranean.
Over time, avgolemono became a cornerstone of Greek home cooking, especially in coastal towns where fresh fish was abundant. It’s traditionally considered a fisherman’s soup, often made at sea using the catch of the day, and cooked right on the boat using seawater instead of table salt.
How to Make Greek Fish Soup
- Make the fish broth: In a large pot, add onion (halved), carrot, celery, salt, and enough water to cover (about 6–7 cups). Bring to a boil and add the fish. Then reduce the heat and simmer for 20–25 minutes. Skim off any foam that rises to the top. Carefully remove the fish and set aside to cool slightly. Strain the broth into a clean pot using a fine mesh sieve. Remove the bones and skin from the fish, and flake the meat. Set aside.
- Saute The Vegetables: In a large pot, heat olive oil over medium heat. Add the onion and carrots. Cook until onion is translucent (about 5 minutes). Add some of the finely chopped lovage. Stir well and add the potatoes. Cook for 30 – 40 seconds and add the broth. Stir well and bring to a boil. Reduce heat to low, cover, and simmer for 20–25 minutes, or until the potatoes are soft and starting to break down. When the potatoes are completely soft, add the fish.
- Prepare the Avgolemono Sauce: In a bowl, beat the eggs and lemon juice until frothy. Gradually add a ladleful of hot broth into the egg-lemon mixture, whisking constantly to temper it (this prevents curdling).
- Finish the Soup: Slowly pour the avgolemono mixture into the pot, stirring gently. Heat over low heat (do not boil) for a few minutes until slightly thickened.
- Serve: Drizzle with olive oil, season with additional salt or pepper if needed, and serve hot with crusty bread.Sprinkle with freshly chopped lovage (optional – parsley) and a drizzle of olive oil if desired.
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Health Benefits for Women’s Health
This soup is especially beneficial for women thanks to the combination of protein, anti-inflammatory fats, and hormone-supporting nutrients.
- Fish like sea bass or cod are high in protein and omega-3s, which support brain function and reduce inflammation.
- Eggs provide choline, which helps support liver detoxification and hormonal health.
- Lemon juice supports digestion and detoxification while adding a dose of vitamin C.
- Olive oil offers heart-healthy monounsaturated fats that are essential for hormone production.
- The vegetables add fiber, potassium, and minerals needed for energy, metabolism, and mood regulation.
Chef Angie’s Tips
- Use room temperature eggs to avoid shocking the mixture when tempering.
- Keep the broth just warm, not hot, when whisking in the egg-lemon sauce to avoid curdling.
- For the best flavor, let the soup rest for 10 minutes before serving to allow all the flavors to meld.
- If you want a smoother texture, blend a portion of the soup before adding the fish back in.
Ways to Serve the Greek Fish Soup
- This soup is lovely as a light main course, especially with warm crusty bread or pita on the side.
- For a heartier meal, serve with a side of marinated olives or a Greek village salad.
- It’s also a beautiful starter for any Mediterranean-inspired dinner or special occasion.
- Sereve it over sweet potatao gnocchi.
Storage
- Store leftovers in airtight containers in the refrigerator for up to 3 days.
- This soup does not freeze well once the egg-lemon mixture is added.
- To reheat, warm it slowly over low heat, stirring frequently. Never boil, or the soup may separate.
Equipment You’ll Need
- A large pot or Dutch oven
- Knife and cutting board
- Slotted spoon
- Small bowl for the egg-lemon mixture
- Whisk
- Fine mesh strainer (if you want a clear broth)
FAQs
Can I make this ahead of time?
Yes, you can make the broth and flake the fish in advance. Store separately and reheat gently before adding the egg-lemon sauce.
What kind of fish works best?
Any firm white fish works well. Sea bass, cod, red snapper, and even halibut are great options.
Is this dish kid-friendly?
Yes! The lemon gives it a bright flavor that many kids enjoy, and the soft texture is easy to eat.
Can I make it without eggs?
You can, but it won’t have the creamy texture Avgolemono is known for. If you need to avoid eggs, try blending some potato or rice into the broth for a similar effect.
When it comes to tradition, flavor, and nutritional value, Greek fish soup avgolemono stands tall. Whether you’re trying to eat healthier, cook more Mediterranean meals, or simply need a comforting dish that makes your kitchen smell like a seaside holiday, this soup is the perfect fit.
It’s warm, nourishing, and elegant in its simplicity—a reminder that sometimes, the best food is the one that brings people together around a table with nothing more than a bowl of soup and a spoon.. 🐟🍋
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Greek Fish Soup Avgolemono
Ingredients
- 2 lbs Whole white fish (sea bass, cod, red snapper, or similar) cleaned and gutted (or fish fillets with skin and bones for better flavor)
- 2 Onions Diced
- 2 Carrots Sliced
- 1 Stalk Celery Chopped
- 2 lbs Potatoes Peeled and diced
- 7 cups Water
- 2 tbsp Olive oil
- Salt and pepper to taste
- Lovage fresh
For the Avgolemono (egg-lemon sauce)
- 2 Eggs
- 1/3 cup Lemon juice Freshly squeezed
Instructions
- Make the fish broth: In a large pot, add onion (halved), carrot, celery, salt, and enough water to cover (about 6–7 cups). Bring to a boil and add the fish. Then reduce the heat and simmer for 20–25 minutes. Skim off any foam that rises to the top. Carefully remove the fish and set aside to cool slightly. Strain the broth into a clean pot using a fine mesh sieve. Remove the bones and skin from the fish, and flake the meat. Set aside.2. Saute The Vegetables: In a large pot, heat olive oil over medium heat. Add the onion and carrots. Cook until onion is translucent (about 5 minutes). Add some of the finely chopped lovage. Stir well and add the potatoes. Cook for 30 – 40 seconds and add the broth. Stir well and bring to a boil. Reduce heat to low, cover, and simmer for 20–25 minutes, or until the potatoes are soft and starting to break down. When the potatoes are completely soft, add the fish.3. Prepare the Avgolemono Sauce: In a bowl, beat the eggs and lemon juice until frothy. Gradually add a ladleful of hot broth into the egg-lemon mixture, whisking constantly to temper it (this prevents curdling).4. Finish the Soup: Slowly pour the avgolemono mixture into the pot, stirring gently. Heat over low heat (do not boil) for a few minutes until slightly thickened.5. Serve: Drizzle with olive oil, season with additional salt or pepper if needed, and serve hot with crusty bread.Sprinkle with freshly chopped lovage (optional – parsley) and a drizzle of olive oil if desired.
Nutrition
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