It's not quite that straightforward: botulism can only happen if the garlic contains botulinum spores, which it probably does not. But if it does, and you don't heat, acidify, or otherwise stop them from reproducing, you may get botulism.

Botulism gets a lot of press but it's actually pretty rare, there were all of 18 food-borne cases in the US in 2018: https://www.cdc.gov/botulism/surv/2018/index.html

Compare to, say, norovirus, which is implicated in ~20 million cases of food poisoning per year. The numbers are not directly comparable, because there are doubtless unrecorded cases of botulism, but we're still talking 6 orders of magnitude here.