14 medium garlic cloves, peeled
8 tablespoons olive oil
1/2 teaspoon table salt
1 bay leaf
1 (2-inch) piece mild dried Chile, such as
New Mexico roughly broken, seeds included
1/12 teaspoons sherry vinegar
1 tablespoon chopped fresh parsley leaves
the idea is to use some smashed garlic cloves and almost brown them, then turn down the heat and add many many thin slices of dozens of cloves, and then add a little minced fresh garlic at the end (glad i didn't as the first 2 needed to be right and they weren't. who knows why...