 If you have, you know, just a kitchen knife, you can smash the clove with the side of your knife and then run your knife through it in a couple different directions. And that'll do the job. The more you damage those cell walls, the more destruction you essentially do, the more flavor you create. What's really interesting about how we taste food is it's temperature dependent, right? So if you're tasting a hot soup, it's going to be more flavorful to you than tasting a cold soup, just if they're the exact same soup. And the reason there is the aroma is so much richer when it's warmer.