Bozbash or bozbas (Azerbaijani: bozbaş [bozˈbɑʃ] ^ⓘ; Persian: آبگوشت بزباش) is a traditional meat stew (also described as a soup) that is popular in Azerbaijan and Iran.

In Azerbaijan, there are varieties of bozbash, such as küftə (medium- to large-sized meatball) and tikə (medium to large-size meat cubes) bozbash.

Bozbash is a word of Azerbaijani orign. It may be derived from Azerbaijani boz (light gray) and bash (head), which in turn may point to the light color of the dish when it's cooked. The küftə (meatball) version of the dish resembles a gray head when cooked.

Bozbash is the Azerbaijani name of the Iranian dish abgoosht-e sabzi. Ghanoonparvar notes that bozbash was introduced "relatively late" into Iranian cuisine; Mirza Ali-Akbar Khan, the chef of Naser al-Din Shah Qajar (r. 1848–1896), was reportedly the first to mention it. He classified it as part of a group of meat stews and soups, often eaten cold.

According William Pokhlyobkin Bozbash is the most popular Azerbaijani soup

In Azerbaijan, there are varieties of bozbash, such as küftə and tikə (or parcha) bozbash, which is made from lamb or beef meat.

Alan Davidson describes bozbash in the Azerbaijani cuisine as:

Meatballs can be incorporated in the famous soup/stew called bozbash (see also Armenia), which exemplifies the tendency in the whole region [Caucasus] to create dishes which are on the frontier between soups and stews.