Sous Vide Garlic

This sous vide garlic is ultra easy, perfectly soft and creamy, and the resulting garlic flavored oil can be used for all sorts of recipes.

Course Seasoning

Cuisine French

Prep Time 5

Cook Time 3

Total Time 3 5

Servings servings

Calories 121kcal

Heat a sous vide water bath to 190F degrees.
Place the peeled garlic cloves, olive oil, salt and thyme in a vacuum seal or ziplock freezer bag. **I recommend using a ziplock with the water displacement method as it is difficult to vacuum seal with the amount of olive oil we are using.
Slowly lower the bag into the water bath, sealing the top once almost submerged (water displacement method).
Clip the bag to the side and cook for 3-5 hours, ensuring the garlic stays fully submerged the whole time.
Remove from the water bath and use immediately, or place in a ice bath for 5 minutes, then store in the fridge for up to 2 weeks or the freezer for up to 3 months.

You can use 4 or 8 ounce canning jars to cook the garlic also. Just make sure the lids are tightened so they are barely finger tight (stop tightening when you feel the lids grab the jar).

Use good quality garlic and olive oil for the best results - better ingredients will yield better results!

You can substitute black garlic for the regular garlic here - the results come out very similar.

Add additional olive oil (or whatever cooking fat you use) to the bag if you would like to create additional infused oil.

This recipe can be doubled, tripled, or made into any quantity you'd like. I like to make a lot because we use it all the time!