Garlic Confit

Preparation info
  • Yields

    1 cup

    garlic cloves
    • Difficulty


Appears in

By Anthony Bourdain

Published 2004

  • About

This is good stuff. Sweeter and more full-bodied than raw garlic, it’s a nice garnish or flavoring agent.


  • 2 heads of garlic, broken into unpeeled cloves
  • 2 tbsp/28 ml


Preheat the oven to 350°F/180°C. Leaving the skin intact on each clove, gather the cloves together into a bunch and wrap with foil, adding the oil, thyme, and salt before sealing the packet.