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

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

At Unilever, brands such as Hellmann’s mayonnaise and Knorr bouillon have long been paired with personal-care icons like Dove and Axe.

From The Wall Street Journal • Apr. 8, 2026

Secret ingredient number two: a small drizzle of beef bouillon paste.

From Salon • Mar. 11, 2026

"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

I help Abuela into a new flannel nightgown while Mom prepares bouillon and instant tapioca pudding.

From "Dreaming in Cuban" by Cristina García

Related Words

• chowder
• porridge
• puree