Clove (Syzygium aromaticum) is one of the most valuable spices that has been used for centuries as food preservative and for many medicinal purposes such as antispasmodic, carminative, antioxidant and antimicrobial. This study was aimed to evaluate the effects of alcoholic extract of clove, on the viability of Echinococcus granulosus protoscolices in vitro. Different concentrations of the clove extract were assessed (1, 50 and 100 mg /ml). The results of the current study showed significant complete inhibition (100%) of protoscolices viability in vitro treated with100 mg/ml of alcoholic extract of S. aromaticum after 3 hours of exposure. Also, 85% inhibition with concentration of 50 mg/ml after 3 hours, progressing to complete inhibition of protoscolices viability after 4 hours. With concentration of 1 mg /ml, 70 % inhibition was observed after 3 hours, progressing to 100% inhibition after 5 hours of exposure to S. aromaticum alcoholic extract. There were significant correlations between efficacy and concentration and between efficacy and exposure time.