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[ahv-goh-lem-uh-noh; Greek ahv-gaw-le-maw-naw] /ˌɑv goʊˈlɛm əˌnoʊ; Greek ˌɑv gɔˈlɛ mɔ nɔ/
noun, Greek Cookery.
a soup or sauce made with beaten eggs, lemon juice, and usually chicken broth.
Origin of avgolemono
1960-65; Modern Greek augolémono, equivalent to augó, abgó egg (pronunciation avγó), classical Greek tò ōión the egg, plural tà ōiá (cf. oo-), altered by fusion of article and noun, v and γ filling vocalic hiatus, merger of singular and plural forms, and separation of the article as t’ + -lemono variant (in compounds) of lemóni lemon < Italian limonePersian; see lemon Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2015.
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British Dictionary definitions for avgolemono


a Greek soup made with eggs, lemon juice, and rice
Word Origin
C20: from Modern Greek
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Contemporary definitions for avgolemono

a Greek chicken-stock soup with egg yolks, lemon, and sometimes rice

Word Origin

Greek for 'egg-lemon soup'

Usage Note

cooking's 21st Century Lexicon
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