Peel the garlic heads and separate the cloves, keeping each clove whole (do not crush or smash).

Place the garlic cloves in a small pot or saucepan and pour in enough olive oil to fully cover the cloves (about 2 cups).

Add the thyme sprigs and bay leaves to the pot, tucking them among the cloves.

Heat the pot over the lowest heat setting. Maintain a gentle simmer — you should see only tiny bubbles and the garlic should slowly soften, not fry hard or boil.

Cook gently for about 2 to 2.5 hours, until the cloves are very tender and lightly golden.

Remove from heat, let cool slightly, then transfer the garlic and oil to a clean, airtight jar. Store refrigerated and use within 4 months.