The study was carried out at a experimental farm situated in Chau Thanh district, Tien Giang province. A total of 250 female Ac chickens, aged 35-50 weeks, were housed on a floor covered with rice husk. The experiment was distributed completely randomly, with 5 treatments corresponding to 5 levels of addition of garlic and turmeric mixture (50% garlic + 50% turmeric: GT). The treatments were: GT0, GT0.5, GT1.0, GT1.5 and GT2.0. The experiment was repeated 5 times. A total of 25 experimental units, 10 hens per each pen. All treatments were added 0%, 0.5%, 1%, 1.5% and 2.0% (Dry material) of Fresh garlic and Turmeric mixture. The study results indicated a significant difference (p < 0.05) in hen egg production among the treatments. Diets with a garlic and turmeric level of GT1.5 and GT2.0 demonstrated higher daily hen egg production (38.9% and 39.1%) compared to GT0 and GT0.5 treatments (36.2% and 37.6% respectively). Feed (g)/ egg (g), Feed conversion ratio: GT1.0, GT1.5 and GT2.0 treatment (3.80, 3.78 and 3.85, respectively) gave lower results than the GT0 and GT0.5 treatment (4.19 and 4.02, respectively). There was a significant improvement in yolk color score in treatments GT1.0, GT1.5 and GT2.0 (7.9, 8.4 and 8.5) compared to the other treatments (4.5 vs 6.9), with statistical significance at (p