Chopped or crushed garlic is incorporated in dishes from almost every imaginable cuisine, but whole cloves of garlic can be enjoyed in their own right if they are roasted until soft, when the taste becomes sweet and mellow. If you're more than usually fond of garlic, you may like to roast a whole bulb (slice the top off to expose the tops of the cloves), and spread the resulting paste on bread.
Raw garlic, on the other hand, has a very strong flavour, and it is certainly difficult to eat any great amount of it. If you're after the prodigious medicinal qualities of garlic, you may be better off eating it cooked, as you probably won't be able to eat a significant amount of the uncooked clove. On the other hand, raw garlic rubbed across the face of a piece of toast, topped with tomatoes, basil leaves and olive oil makes an excellent bruschetta.