Per Anthony Bourdain's Les Halles Cookbook, bouquet garni is one sprig of flat parsley, two sprigs of fresh thyme, and one bay leaf, tied together with string.
A couple of excerpts from Larousse Gastronomique:
A selection of aromatic plants used to flavour a sauce or stock. A bouquet garni generally consists of two or three sprigs of parsley, a sprig of thyme, and one or two dried bay leaves, but its composition may vary according to local resources. Celery, leek, savory, sage, etc., can be added. In old French cookery, bouquet garnis contained cloves as well as herbs, and the whole bundle was wrapped in a thin slice of bacon.
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