Set sous vide machine to 88C/190F.
Add all ingredients into a 4 ounce canning jar. Gently submerge the entire jar in the bath using rubber tongs, and set a timer for 1 and a half hour.
Remove jar from bath using tongs and transfer to an ice bath for 10 minutes. Once chilled, remove garlic from oil and place on a paper lined plate. Pat the cloves dry using paper towel and lightly coat them in salt to taste. Consume immediately or store them in an airtight container in the refrigerator.
As an added bonus, you will be left with a delightful garlic and thyme infused olive oil. Make sure to discard the thyme immediately, but the oil can be saved in the freezer for up to two months. Just make sure to let it thaw prior to using on your bread, pizza, pasta or whatever it may be!