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Cut the root end off each of the garlic cloves, and then peel them.
Lay each clove on its flattest side, and then use a very sharp knife to thinly cut them into approximately ⅛-inch thick slices.
Preheat a stove-top grill.
In a small bowl, toss the garlic slices with the oil, herbs and sugar. Then spread them out evenly on a large plate, and sprinkle both sides with salt and pepper.
Place the garlic slices on the grill once it's very hot. You should hear a sizzling sound — if you don’t, it’s not hot enough yet. Wait for the sizzle! Grill just long enough to mark the bottom of the slices, about 2 minutes. (Don't let them get too dark or they'll be bitter.) Carefully flip them over and grill the other side for about 2 more minutes -- again, just to mark them.
Remove the garlic from the grill and let it cool to room temperature. (Store in a tightly sealed container for up to 4 days until you're ready to use.)