Separate the heads of garlic into cloves, peel them, and lightly crush them with the flat side of a wide knife blade so the essential oils can easily release.

Heat 2 tablespoons of extra virgin olive oil in a heavy-bottomed pot over medium heat. Add the crushed garlic and sauté for 1-2 minutes, taking care not to let it brown, as it can turn bitter. Pour in the dry white wine and let it simmer for 1 minute until the alcohol evaporates.

Pour in 1.2 liters of water, add the fresh sage leaves, thyme sprigs, and bay leaves, then season with salt and pepper. Bring to a boil, then reduce the heat to low and simmer gently covered for 20-25 minutes until the garlic is completely soft and the herbs release their full aroma.