If you re not lucky enough to have the rubber tube garlic skinner, my dad taught me this great technique.
with a large chef’s knife, chop the tips off your clove. place the clove tips down curve up ,"’ \ like that ascii drawing.
use the flat of the chef’s knife blade away from you, and apply pressure on the flat with the ball of your palm. (needless to say, don’t press the sharp bit)
when you hear a light pop or crack the clove is ready. It will slide out of the skin with ease!
I usually “pop” about 3-4 cloves a time. Works great!