What does bouillon mean?
Bouillon is a noun denoting a clear, savory broth produced by gently simmering meat — most often chicken or beef — along with vegetables and seasonings in water, then straining out the solids. The word also commonly refers to its modern convenience counterpart: the compressed bouillon cube, powder, or paste that dissolves in hot water to produce an approximation of that same broth. Lighter than a rich stock yet more seasoned than plain water, bouillon occupies a humble but essential place in everyday cooking, serving as a base for soups, sauces, gravies, grains, and braises. It carries no strong register: it appears equally in home kitchens, restaurant menus, and grocery aisles, where "chicken bouillon" and "beef bouillon" are standard product labels. Borrowed directly from French, where it derives from the verb bouillir, meaning "to boil," the word reflects the fundamental technique behind it. Its chief practical pitfall is orthographic rather than culinary — it is easily confused with "bullion," which has nothing to do with cooking and everything to do with precious metals.
nounA clear, seasoned broth made by simmering meat, chicken, fish, or vegetables in water; also, a concentrated cube or granular base used to make such a broth quickly.
- A clear broth or stock made by simmering meat, poultry, fish, or vegetables in water, often served as a light soup.
- A concentrated dehydrated form of this broth, typically sold as a cube, powder, or paste, used as a seasoning or quick base for soups and sauces.
"She dissolved a bouillon cube into the simmering pot to give the soup a deeper flavor."
"The waiter ladled out a delicate cup of chicken bouillon before the main course."
"Crumble a beef bouillon cube into the rice water for extra depth of flavor."
Rarely used; the word is typically treated as uncountable when referring to broth in general. The plural appears chiefly when distinguishing varieties or servings.
"The menu offered several bouillons, including chicken, vegetable, and fish."
The words for gold bullion and your soup's bouillon are unrelated twins — one comes from Latin 'boilare' via French 'to boil', the other from the mint at the Tower of London.
Reviewed by Deb Chak, Editor. AI-assisted content curated by RJS Tech Solutions LLP.
Etymology of bouillon
Bouillon entered English from French in the 17th century, derived from the Old French verb bouillir, "to boil," which itself traces back through Late Latin bullīre to Latin bulla, "bubble." The word thus literally means "that which boils" or "the result of boiling" — a fitting name for a broth produced by simmering. It shares this root with English "boil" (via Old French boillir) and with the French term "bouilli," referring to boiled meat.
Related word forms
How bouillon is actually used
In American usage, "bouillon" frequently refers to the dehydrated cube or powder product, while "broth" or "stock" is more common for the liquid itself. In classic French and British cookery, bouillon denotes a clear, strained liquid. The plural is usually unmarked in culinary contexts; "bouillons" appears mainly when referring to different varieties.
Easily confused with bouillon
Bouillon is a clear meat or vegetable broth, while bullion refers to gold or silver in bulk form, such as bars.