Chris, it’s not the smell of garlic that concerns me. Be very careful temperature-wise if you are cooking something now with raw garlic and plan to consume it soon after cooking. You should aim to Pasteurize whatever you are cooking.
I won’t add raw garlic to anything being cooked at a low temperature like SV. Most responsible recipe writers don’t include raw garlic in low temperature recipes, and particularly when the garlic will be in an anaerobic environment like SV where the bacteria multiplies rapidly without the presence of much oxygen.
As i understand it, garlic can contain Clostridium botulinum, nothing to be casual about. Garlic gets it from the soil it grows in. The spores are extremely heat resistant as in surviving boiling. The toxins produced by the spores can be deadly, however they are fragile enough to be killed by ordinary cooking methods, other than Sous Vide.
To be safe, you need to cook and hold the food with raw garlic above 130ᴼF. The garlic will still be raw. If not consumed right after cooking, thoroughly chill in an ice bath for an hour per inch of thickness. Freeze, or hold refrigerated for a short time, no more than a week.
In future recipes consider replacing fresh garlic with granular garlic or garlic powder.
Just in case you don’t already consult Baldwin, here’s the link:
Table 5.1 has the Pasteurization times for meat.
Do well.