Avgolemono (Greek: αυγολέμονο or αβγολέμονο[1] literally egg–lemon) is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken.

Typically, rice, orzo, pastina, or tapioca[3] are cooked in the broth before the mixture of eggs and lemon is added.

Similar foods are found in Greek, Arab, Sephardic Jewish, Turkish, Balkan and Jewish-Italian cuisine.

In Sephardic Jewish cuisine, it is called agristada (he:אגריסטדה) or salsa blanco, and in Jewish-Italian, bagna brusca, brodettato, or brodo brusco.

[6] For some Sephardic Jews, this soup (also called sopa de huevo y limón) is a traditional way to break the Yom Kippur fast.