Sous Vide Garlic Confit
Prep time
Cook time
Total time
Not much better than softly cooked garlic in olive oil.
Recipe type: Condiment
Cuisine: French
Serves: 1 garlic head
  • 1 head garlic
  • olive oil (enough to fully cover the jar
  • 1 canning jar that has been sterilized
  1. Heat sous vide to 87.5C or 190F
  2. Slice the top off the garlic to expose the individual cloves and trim the root end to ensure there's no dirt.
  3. Peel as much paper off the garlic as you can take off easily and place it in the bottom of a pint sized canning jar.
  4. Place the flat cover on top and vacuum seal (this is to take the air out so it will stay under water)
  5. Put the jar into the sous vide and leave for 4 hours.
  6. Once cool, use immediately or place in the refrigerator. It will take good for 2-3 days.
This method is for foodies with gadgets. I used a vacuum sealer with jar attachment and a sous vide machine. If you don't have those things, see the video on the page for how to do this on the stovetop.
Recipe by Orgasmic Chef at