If you put pressure on the garlic cloves before peeling then the dry skin will fall off, and the remaining peeling will be very easy. I achieve that by rolling the garlic cloves several times on a hard surface under hard pressure from my hands. Another method with nearly similar results is putting the garlic cloves in a container (empty marmalade jar) and shaking that container vigorously. I prefer the rolling as it works faster and more reliable.

Applies to onions, too, by the way although they need less pressure.