Most likely you will be fine - aside from smelling pretty bad. As pointed out earlier garlic is a natural cleanser (it just doesn't smell like it). The one thing however that I would be careful of is anemia. Raw garlic generally is a better cleanser and antioxidant than cooked garlic; however, raw garlic is also more likely to cause anemia in large amounts. The specific type of anemia caused by eating a lot of raw garlic is called Heinz-body Hemolytic Anemia and is caused by the thiosulfate in the garlic denaturing the hemoglobin in your blood. Actually raw onions will cause this even faster than raw garlic because onions contain more thiosulfate. Some people are a lot more sensitive to the effects of thiosulfate than others, so I suggest you start with a little and work your way up. The symptoms of HBH Anemia are shortness of breath, fatigue, pain in the chest, sore tongue, and possibly blisters or pain in other parts of the mouth.
As an aside, never feed raw onions or garlic to dogs, cats, or other primates (i.e. monkeys) for that matter, as they are all much more sensitive to thiosulfate than humans and often die from exposure to it.
If you want to eat raw garlic without the thiosulfate, try fermented garlic - garlic that has aged in whey or raw vinegar for awhile. It's delicious and is an Italian and small farm delicacy that greatly reduces thiosulfate in the garlic.
If you have an interest, the myth of vampires being allergic to garlic actually stems from this disease. In the past people thought to be "vampires" were simply anemic and garlic made their anemia much worse. It is also thought that people who tend to eat mostly meat may be more sensitive to garlic.
Hope this helps and doesn't scare you away from garlic.
I'm a med student, plus I am a bit more thiosulfate sensitive than the average person.