Garlic is effective to antibiotic resistant microbes, in garlic there are many natural elements and chemicals, including many enzymes and amino acids. Also the among garlic’s highest vital biologically substances is Allicin. Even though allicin is considered the prime antioxidant compound.The antibacterial activity of garlic has been fundamentally attributed to the entity of allicin generated by the enzymatic activity of allinase on allicin. Forty samples of Pseudomonas aeruginosa were isolated from burn where all isolates are identified and cultured on nutrient agar medium, MacConkey agar and Cetrimide agar, and diagnosed by microscopic examination, biochemical tests, and the VITEK2device. Then antibiotic susceptibility testing was completed and biofilm formation for twenty isolate of pseudomonas aeruginosa after that tested three concentration of garlic extract (1, 2, 5 mg/ml ) as antibiofilm and antibacterial. The results findings showed a reduction in biofilm formation compared to the control group, confirmed by LSD values at a significance level of P ≤ 0.05—thereby demonstrating that the reduction in biofilm formation resulted from the effect of the garlic extract Furthermore, demonstrated antibacterial activity, with efficacy varying according to the extract concentration; higher concentrations proved more effective at inhibiting bacterial growth.