Peel the garlic cloves and put in a small saucepan with the herb sprigs. Cover with the oil and cook over a low heat for about 20 minutes until the garlic is pale golden and soft. Leave the garlic to cool in the oil.
Transfer to a screw-top jar, pour in enough of the oil to submerge the garlic and store, covered, in the refrigerator, for up to 3 months. Use in salads, potato dishes, purées, risottos and pizzas. The flavoured oil can also be used.