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Garlic Confit Recipe-11548

Photo by: Joseph De Leo
Comments: 1


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

Yield: 1 cup (225 g)


  • 2 heads of garlic, broken into unpeeled cloves
  • 2 tbsp (28 ml) olive oil
  • 1 sprig of thyme
  • Coarse sea salt


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 aluminum foil, adding the oil, thyme, and salt before sealing the packet.

Cook in the oven for 30 minutes (you may want to agitate the bunch a few times during cooking to ward off uneven roasting, i.e., brown spots). Set aside and allow to cool before popping the garlic cloves from their skins.

© 2004 Anthony Bourdain

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings and includes 1/4 teaspoon of added salt.

22kcal (1%)
8mg (1%)
1mg (2%)
0mcg RAE (0%)
0mg (0%)
60mg (2%)
0g (1%)
2g (3%)
0mg (1%)

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  • IowaBoy

    04.07.10 Flag comment

    One cup yield? From two heads of garlic and a couple tablespoons of oil?


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