Avgolemono is a Greek soup made with whisked eggs and lemon juice that are combined in a broth up to a point when the soup develops a thick consistency, but not longer, as the ingredients would start to curdle. The soup is quite old, dating back to the time of Alexander.

Many people believe that it was used as a topping for rolled, rice-stuffed vine leaves known as dolma. Apart from Greece, the dish is also popular in Middle Eastern and Jewish cuisines.