Cholic acid was coupled to an alkyl tail via three different connecting groups, amide, urea, and ester group, and the gelation capabilities of these compounds in different solvents were compared. Both amide and urea derivatives form one-component gels. They give transparent and stable gels in aromatic solvents through a hydrogen bonded network of monomolecular fibers. Structural variations give information about the molecular requirements for gelation. A new kind of two-component gel was found for the ester derivatives with two carbohydrates, isomannide and isosorbide. Formation of wormlike, inverted micelles causes gelation of apolar solvents. The optimal stoichiometry of the co-gelators lies close to 1:1.