The purpose of this study was to determine the effect of larvicidal compounds from garlic fermented on Aedes aegypti and Aedes albopictus as a vector dengue fever (DF) and dengue hemorrhagic fever (DHF) then compare the mortality and identifying active compounds of fermented garlic extract. The third instar larvae of Aedes aegypti and Aedes albopictus is used in this research. It fermented garlic using fungi tempeh for 96 hours. Fermented garlic extracted by using centrifuges at 3500 rpm for 15 minutes and directly used to test larvicides. Larvicidal activity test was carried out with the bioassay test against mosquito third instar larvae with 11 different treatment groups, positive control (abate), negative control, 27.5%, 25%, 22.5%, 20%, 17.5%, 15% , 12.5%, 10% and 7.5%, and each treatment carried out four replications. Larvicidal activity is determined by calculating the percent of mortality for 24 hours to obtain the LC50 value. Phytochemical screening is done with standard procedures and the organophosphorus fraction of ethyl acetate fermented garlic extract using GC-MS. The percentages of larval mortality is 15-85% of Aedes aegypti and Aedes albopictus from 2.5 to 72.5%. LC 50 value for the larvae of A. aegypty lower (20%) than the larvae of A. albopictus (21.429%). Therefore, fermented garlic extract has potential as larvicides. Alkaloids, flavonoids, saponins, polyphenols, and steroids on garlic fermented extract are not identified. 49 organophosphorus compounds are identified and allicin derivative compounds on fermented garlic are the allyl-2,3-Epoxypropyl sulfide