Sous Vide Garlic: Temperature & Time Guide
Sous vide garlic at 190°F slowly converts garlic's harsh sulfur compounds into sugars — the result is sweet, nutty, and spreadable like roasted garlic, but with zero watching and no burnt edges.
Our top pick
Anova Precision Cooker 3.0
A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
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Quick comparison
| Pick | Why we like it | |
|---|---|---|
| Anova Precision Cooker 3.0 | A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking. | View → |
| Instant-read meat thermometer | Use one to verify your water bath and spot-check the finish — a $15 probe removes all guesswork. | View → |
Anova Precision Cooker 3.0
Editor’s PickA circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
- + On-device temperature control
- + 1100W heats fast
- + Recipe library for temps
- − Premium price
- − Some app features paywalled
Free shipping on eligible items
Use one to verify your water bath and spot-check the finish — a $15 probe removes all guesswork.
- + Verifies actual temperature
- + Cheap insurance
- − Not needed if your circulator is accurate
Free shipping on eligible items
Buying advice
Peel cloves (or leave unpeeled — they slip out after cooking), seal with olive oil and a pinch of salt, and cook at 190°F for 1.5-2 hours. The oil becomes garlic-flavored too — save it for dressings. Blend with butter for the best garlic bread compound butter you've had.
FAQ
What temperature for sous vide garlic?
190°F (88°C) for 1.5-2 hours — hot enough to fully soften and sweeten, gentle enough to avoid bitterness.
Do I need to peel garlic first?
No — cook unpeeled and the cloves squeeze out. But peeled is easier for blending afterward.
Is sous vide garlic safe to store?
Yes, but the infused oil must be refrigerated and used within a week, or pressure-canned — oil infusions are a botulism risk if left at room temperature.
Ready to cook perfectly?
Our top pick for this guide — check today’s price and clip any on-page coupon on Amazon:
Anova Precision Cooker 3.0
A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
As an Amazon Associate we earn from qualifying purchases.
Want exact temps and times? Use our free sous vide calculators.