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.

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bouillon British  

/ ˈbuːjɒn /

noun

1. a plain unclarified broth or stock

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Etymology

Origin of bouillon

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

Example Sentences

"First we look at the ingredients -- the bouillon, the vegetables," said Flang Cupido, 63, a cookery teacher taking part as a judge for the fourth time this year.

From Barron's • Feb. 19, 2026

If the patient is able to swallow, they might make them drink a quarter cup of water containing four dissolved bouillon cubes—which honestly sounds not bad.

From Slate • Aug. 17, 2025

Because you are not using bouillon or packaged broth, you will most likely have to add additional salt.

From Salon • Oct. 26, 2023

A true chinaholic instantly can distinguish between a deep plate and flat plate, cream soup and bouillon, coffee and tea cup, and easily justify why having eight or 12 of each kind is absolutely necessary.

From Seattle Times • Aug. 5, 2023

“Drop a bouillon cube in that cup, will you, dear? The doctor says it’ll build your father up.”

From "East of Eden" by John Steinbeck

Related Words

• chowder
• porridge
• puree