Garlic is the basis of so many dishes, it tastes great and it's good for you. So here's the quickest and most efficient way to get it out of its skin and into the pan.
To peel a clove: Pull a clove out of the bulb and place it on your chopping board. Put the flat side of your knife on the garlic clove and press down firmly to crush the clove. The skin will loosen and you can easily peel it off. If it's not loose enough, crush it a little more with the knife but don't crush the clove out of shape. Chop off the small rough bit at the end of the clove.
Once the skin is off, place the flattest side of the clove on the chopping board and slice the clove into thick slices. Use the garlic this way, or continue on if you want it more finely chopped.
To finely chop the clove, put the knife on the side of the garlic furthest from yourself. Position the top of the blade so that it sits under your hand with the blade lining up to the middle of your fingers. Keep your hand firm and steady; your thumb should be out and away from the blade. With quick chopping movements, raise the handle of the blade up, and then down into the garlic.
Repeat this step over and over again; chopping different areas of the garlic, until the garlic has reached a size you are happy with. Aim to have the pieces about the same size to ensure consistency whilst cooking.
If you soak garlic cloves in water you can literally just pop them out if their skin. Very quick.