You can get "odourless" garlic cloves - they are pickled in a salty solution. There is still a very mild odour, though.
An interesting, almost odourless garlic recipie: 40 clove chicken - stuff the cavity of a chicken with as much garlic cloves as will fit in (traditionally 40 individual cloves, or several complete heads, peeled) - add other herbs (parsley is optional) and salt lightly to taste. When cooked, the inside is spooned out, crushed, and made into a sauce.
The cooking proceedure changes the garlic, and it is mild and not overpowering, there being a wonderful flavour imparted to the meat.