Pre heat the oven to 220 degrees.
Slice the baguette about 3/4 deep making sure you don't slice it all the way through. Repeat this all the way down the baguette leaving a 4 cm gap between each slice.
Soften the butter, but do not melt it. Peel and puree the garlic. Remove the stalks from the parsley and discard. Finely chop the leaves. Mix the garlic and parsley into the butter along with a pinch of salt and pepper.
Butter in between each slice generously with the garlic butter.
Wrap the whole baguette in tin foil and bake in the oven for 15 minutes
«Use different herbs in the butter. For example tarragon and basil would be lovely if serving the garlic bread with fish. Or rosemary and thyme if serving with meat.»