The more you chop garlic the stronger the flavor, so if you want a milder flavor either slice the garlic or crush the clove and add it to your recipe.
The garlic will release its aromas and still remain identifiable so it can be removed from the dish before serving. On the other hand if garlic is thoroughly cooked or baked it loses its pungency. When garlic cloves are completely cooked the enzymes responsible for the release of their harsh bite are neutralized, leaving the garlic mildly flavored. Cooked garlic can be made into a delicious puree, which melts into hot soup, lending it a lovely undertone of garlic with a velvety texture. Use the poached puree of garlic to flavor sauces, dressings, roasts, and braises.