Ingredients :

• Garlic — Take 4 large heads. If you can find Lautrec pink garlic or Cadours purple garlic, perfect — the cloves are meatier and the taste is significantly better. Avoid the netted garlic that has been sitting on shelves for months: the cloves are often flabby and the result disappointing.
• Extra-virgin olive oil — This is what will soak up all the aromas during the two-hour cook. Use an oil you like to eat — no need for a grand cru at €30 a bottle, but something honest. A tasteless oil will result in a characterless confit.
• Fresh rosemary and thyme — Two sprigs of each. Rosemary brings a slightly resinous woody note, thyme an earthy and lemony side. Fresh is preferred, but dried also works. You can add a bay leaf or a few black peppercorns if the fancy takes you.