bouillon

American  

[bool-yon, -yuhn, boo-yawn] / ˈbʊl yɒn, -yən, buˈyɔ̃ /

noun

1. a clear, usually seasoned broth made by straining water in which beef, chicken, etc., has been cooked, or by dissolving a commercially prepared bouillon cube or cubes in hot water.

---

bouillon British  

/ ˈbuːjɒn /

noun

1. a plain unclarified broth or stock

---

Etymology

Origin of bouillon

1650–60; < French, equivalent to bouill ( ir ) to boil ¹ + -on noun suffix

Explanation

Bouillon is a clear broth made by simmering meat, fish, or vegetables in water with herbs. A nice cup of bouillon will make you feel better if you have a cold or a stomachache. Bouillon comes from a 17th-century French word that means "liquid in which something has been boiled." It is a common base for soups and stocks. Real cooks may turn up their noses, but if you don't have time to make your own, you can always use bouillon cubes when making soups and sauces. Don't confuse this word with bullion, a term for gold or silver in the form of bars or ingots.

Example Sentences

Producers StudioCanal said they had worked with Baker's sons, Jean-Claude Bouillon Baker and Brian Bouillon Baker, on the script.

From Barron's • May 12, 2026

“They also come to eat in our cafes, at the Bouillon Chartier, the Brasserie Lipp or the Procope.”

From New York Times • Mar. 24, 2024

You can also reduce the salt to 1/8 teaspoon and use 4 cups of water and 1 tablespoon of a vegetable bouillon concentrate, such as Better Than Bouillon brand, in place of the vegetable stock.

From Washington Post • Mar. 20, 2023

Bouillon also makes roasted potatoes sing and lends a lovely, secret umami note to biscuits when subbed in for some of the salt.

From Salon • Jun. 29, 2022

Bouillon cubes and some salt—the food they got had no flavor.

From "In the Time of the Butterflies" by Julia Alvarez

Related Words

• chowder
• porridge
• puree