A clear soup made by simmering meat, fish, or vegetables in water; often served as a light first course.
From French 'bouillon' (broth), derived from Latin 'bullire' (to boil). The French culinary tradition standardized this term for clear broths in the 17th-18th centuries.
Bouillon cubes were invented in 1873 in Switzerland as a way to give poor workers access to nutrient-rich broth, and they completely changed global food access—now instant bouillon feeds more people worldwide than almost any other food. One humble cube dissolved in hot water gave people who couldn't afford meat bones a source of gelatin and minerals.
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