Origin of bouillonFrench from bouillir, boil
A clear thin broth made typically by simmering beef or chicken in water with seasonings.
Origin of bouillonFrench from Old French from boulir to boil from Latin bullīre from bulla bubble
(countable and uncountable, plural bouillons)
- Bouillon remained French till 1814, and Vauban called it "the key of the Ardennes."
- The people of Bouillon freely recognized him, and Louis XVIII.
- It is most picturesquely situated in the valley under the rocky ridge on which are still the very well preserved remains of the castle of Godfrey of Bouillon, the leader of the first crusade.
- Was well pleased with the arrangement, but the congress assigned Bouillon to the Netherlands.
- The French legend of the knight of the swan is attached to the house of Bouillon, and although William of Tyre refers to it about 1170 as fable, it was incorporated without question by later annalists.