Garlic can be frozen in a number of ways:
Chop the garlic, wrap it tightly in a plastic freezer bag or in plastic wrap, and freeze. To use, grate or break off the amount needed.
Freeze the garlic unpeeled and remove cloves as needed.
Peel the cloves and puree them with oil in a blender or food processor using 2 parts oil to 1 part garlic. The puree will stay soft enough in the freezer to scrape out parts to use in sautéing.
Freeze this mixture immediately - do not store it at room temperature. The combination of the low-acid garlic, the exclusion of air (by mixing with oil), and room-temperature storage can support the growth of Clostridium botulinum.
Do not store garlic in the refidgerator. Store in garlic jar, such as pictured below, on your counter or in the kitchen cabinet.