Yield? Flavor? Keeping quality? Other?
I don't know if there is a best, they are all so good to me! I just cooked up a Corsican Red for some sauce the other day, I swear it was singing to me. It smelled so sweet, almost floral in a way. And had such great flavor.
My favorite all around is Northern White aka. German White.
It's always huge even in bad seasons, easy to peel 5-6 cloves, keeps for me till March. Taste is good, not too hot. Sells great at the market.