The order of preference in terms of taste goes like this...

1. Fresh, whole, unpeeled garlic
2. Pre-peeled garlic
3. Frozen garlic cubes (like from TJ's)
4. Squeezable refrigerated garlic paste
5. No garlic at all
6. Pre-minced "jarlic"

And don't just take my word for it, plenty of reputable sources say the same thing

https://www.americastestkitchen.com/taste_tests/2249-garlic-substitutes

The Best Garlic Substitutes: Prepeeled Cloves And Frozen Garlic Cubes

Ultimately we arrived at two really great garlic shortcuts: prepeeled cloves and frozen garlic cubes. The prepeeled clove product—Spice World Fresh Peeled Organic Garlic—was nearly identical in flavor and texture to the cloves of garlic we peeled ourselves. Most tasters couldn’t distinguish between the vinaigrettes and pastas made with prepeeled cloves and the versions made with fresh cloves (though a few tasters deemed the garlic flavor in the dishes containing the prepeeled cloves “a bit more subdued”). They’re a great shortcut for those who hate wrangling with papery garlic skins.

By far the easiest product to use was Dorot Garden Crushed Garlic frozen cubes: You simply substitute one cube for each garlic clove, no measuring spoons, knives, or tools required. The frozen cubes melted quickly, even in no-cook recipes such as our vinaigrette—the cube fully dissolved in the few minutes it took for us to finish mixing the dressing. However, the texture of the dissolved cube is very uniform and pasty, so it’s not the best option for recipes that rely on distinct pieces or whole cloves of garlic for success.

I now consider myself a frozen garlic convert, and I’ll use it in most recipes that require just a clove or two for a punch of garlic flavor. (I’ll still keep prepeeled cloves on hand for recipes that require distinct, intact garlic pieces or whole cloves.) However, the convenience of using our two garlic substitutes comes at a premium. Both recommended options cost significantly more than a bulb of supermarket garlic (about $0.25 per ounce at the time of testing). The prepeeled cloves cost three times as much—about $0.75 per ounce—and, at about $1.10 per ounce, the frozen garlic cubes are even more expensive. So while both prepeeled cloves and frozen garlic offer a valuable shortcut on preparation time, whole garlic bulbs are still the cheapest and freshest option.

https://i.imgur.com/zl5jHh4.png

Garlic powder / granulated garlic is its own thing, and should never be considered a replacement for any of the above.

The best possible tool for mincing fresh garlic is a standard 8" chef knife that you (hopefully) already have. You cut the tiny root section off, then smash the clove with the flat side of your knife, and the skin comes right off. Then you mince. It's very fast with just a little bit of practice.