Finely dice half a bulb of Garlic (1 bulb) and set aside. Using the back of a chef's knife crush smash the other half bulb of garlic into a paste. Sprinkle Salt (to taste) over the garlic and rake the knife back and forth over the pile until a sticky paste forms.
Melt Butter (50 gram) in a small saucepan and add minced garlic. Stir and allow to cook until the mixture gets frothy. Then add in the garlic paste and cook until fragrant. Season to taste, then add Fresh Parsley (to taste) right before removing from heat.
Pour butter mixture into a heatproof mixing bowl and combine with the remaining Butter (150 gram). Stir until all the butter has melted. Line a small bowl or rimmed baking dish with plastic wrap and pour the mixture in. Allow to cool in the fridge for at least 30 minutes (up to 1 day).
Preheat oven to 350 degrees F (175 degrees C).
Cube your cooled butter. Using a serrated knife cut slits into a Baguette (1) and then place a piece of butter into each slit.
Wrap bread in aluminum foil or parchment paper and bake for 10-15 minutes, or until the bread begins to turn golden brown.