Avgolemono soup is a classic Greek dish made with a combination of egg yolks and lemon juice thickened with broth. It is traditionally served hot or cold as part of a meal or as an appetizer.
The soup is believed to have originated in the Byzantine era, and its name comes from the Greek words “avgo” (egg) and “lemono” (lemon). Avgolemono soup is a staple of Greek cuisine and is often served at celebrations and gatherings.