It's been used to treat ailments for thousands of years.
But eating garlic really does have health benefits, researchers have concluded.
A study found consuming the common seasoning can help slash the risk of cancer, heart disease and type 2 diabetes.
And how healthy garlic is could be down to how it is prepared, according to the researchers at Nottingham University.
The team conducted a review of the literature surrounding garlic, as studies into its health benefits have been inconsistent.
Study leader Dr Peter Rose explained the mix of results was likely due to the vast array of compounds in garlic, mainly sulphuric ones.
Different levels of the compounds are released through chopping garlic, pressing it for oil or fermenting it in alcohol - known as the 'Ancient Tibetan Garlic Cure'.
This could explain the strikingly different results into the health effects of garlic, the researchers said.
But Dr Rose and colleagues admitted it was still a mystery as to which method of eating garlic is the most beneficial.