To confit something it means to essentially poach in oil, and to poach is to cook gently in a liquid.
To make confit garlic all you need is 3-4 heads of garlic and enough extra virgin olive oil to cover them in a pot. For me that worked out to about 1 3/4 cup EVOO.
To peel that much garlic I recommend the jar shake method, you put about 7 cloves in a jar and shake vigorously for 15-30 seconds. If they don’t come out totally peeled they are at least much easier to peel. You, of course, can also gently smash them or crack them to get the skins off, but that is often more time consuming.
Anyway, I used a small pot, placed my peeled garlic and covered with oil. I put my burner on low heat and let cook for about 30 minutes. You DON’T want your garlic to brown and you DON’t want to fry the garlic by any means. Below is a small video of what mine looked like.
Let the garlic cook completely and it should be soft and delicious. This garlic won’t give you terrible breath and can all be stored in a jar in the fridge for up to three weeks. Use the oil as dipping for bread or as a flavoring when cooking, the garlic can literally go on everything. It’s so delicious.