You don't need a lot of oil with garlic and high temperatures will scorch it making it and your final dish taste burnt. Not tasty at all.
One of my biggest faults when I was learning to cook was being in a rush and using too high temperatures. I hate scrubbing burnt on food from pans, so I gradually learned to take it slower and be more gentle with my food, and got much better results.
If you can't see the bright side of life, polish the dull side.