To ask how many cloves of garlic you'd add to a single pasta dish?

[crudites]

Ok it may be a large dish, like enough for lunch also the next day but otherwise a single serving for one person for dinner.

I'd say at least 5. (Cloves of garlic)

2

At least four or five. At least,

Half a supermarket bulb as default quantity in most things

Wow, you guys must stink!

Depends what you are doing with it. Roasted - I recently used a whole head of garlic for four people. Chopped and fried - probably four cloves. It's much stronger.

@hugr

I made a garlic and mushroom lasagna the other day that called for 40 cloves of garlic (the recipe roasted the bulbs rather than minced for a mild flavour) and it was gorgeous

I saw the recipe link you posted after this.

drool

Can I come to your house for tea next time you make it please?

@purplesequins

or even better - roast a whole bulb and squeeze in the soft roasted garlic. the whole lot.

Best way!

Genuinely curious, do you all not get gassy after eating this much garlic and how do you cope with it? What about your breath?

One probably!

I use a minimum of 6

I find chopping garlic so fiddly, the cloves are so sticky and it's so small to chop you have to be really careful with the knife, I just use garlic powder if it's a base ingredient.

I'd only bother with chopping fresh if it was a dish like garlic chicken where garlic was a main feature.

I tried prepared chopped garlic in a jar but the oil it was in made it taste v strange.

It depends on the dish

OK, those of you who like garlic, here's my recipe for Garlic Soup.
30 - 40 cloves of garlic (peeled but not chopped)
1 large white onion diced
1 large leek, sliced
1 baking potato peeled and diced
2 tblsp olive oil
1 tblsp butter
1tsp dried thyme
1tsp ground black pepper
3tblsp lemon juice
1lt chicken stock
500ml milk

Method
Peel and chop onions, leeks and potato
Peel garlic cloves
Heat olive oil and butter in a large saucepan or wok
Add onion ,leek, potatoes and garlic, fry till translucent and softened
Add pepper, thyme and lemon juice
Add chicken stock and milk, bring back tothe boil and then turn down to a gentle simmer.
NOTE, the milk will curdle - this is normal.
Cook for 30 - 40 mins until veg is soft, then blend with a stick blender.
Check seasoning. Serve. Enjoy!

Surely it depends on what you’re making in the first place? You don’t add garlic almost as a dose per person!

@ouch321

I find chopping garlic so fiddly, the cloves are so sticky and it's so small to chop you have to be really careful with the knife, I just use garlic powder if it's a base ingredient.

I'd only bother with chopping fresh if it was a dish like garlic chicken where garlic was a main feature.

I tried prepared chopped garlic in a jar but the oil it was in made it taste v strange.

I don't chop garlic. use a crusher. and to peel use a rubber tube thingy.

@ouch321

I find chopping garlic so fiddly, the cloves are so sticky and it's so small to chop you have to be really careful with the knife, I just use garlic powder if it's a base ingredient.

I'd only bother with chopping fresh if it was a dish like garlic chicken where garlic was a main feature.

I tried prepared chopped garlic in a jar but the oil it was in made it taste v strange.

I have about 5 garlic chopping/crushing gadgets., with varying success.

This is the latest

www.amazon.co.uk/Crusher-Kitchen-Stainless-Cleaning-Silicone/dp/B09JNPD3ZB/ref=zg_bs_3187110031_2?psc=1&_encoding=UTF8&tag=mumsnetforu03-21&refRID=KHBN1SHS6GV82CVVTSYX

@2022isanewyear

Genuinely curious, do you all not get gassy after eating this much garlic and how do you cope with it? What about your breath?

A few garlic cloves in a pot of food shouldn’t give you gas or garlic breath. Do you have a low tolerance to it?

I'd probably use 2 or 3 cloves; more if the cloves were very little.

My husband always says 'double whatever the recipe says, and add a bit.' Having read all your replies, it seems he's right!

@errnerrcallnernnernnern but from these replies it's not really a few cloves of garlic for a pot of food is it? The OP asked how many you'd add to a dish that makes only one or two servings, and people are saying 4 or 5 cloves.

It depends… if you use a garlic press, twice as much as you would use by chopping with a knife.

1 or 2

The local International store sells it ready peeled and I chuck it straight in the freezer. We use at least one clove per portion. Its like chillies, until you build up a tolerance you notice the difference between half a clove and a whole one.