This study focuses the significant antibacterial activity of Garlic (Allium sativum Linn.) extract on streptomycin-resistant strains solely and in synergism with streptomycin. Gram-positive Staphylococcus aureus ATCC BAA 1026 and gram-negative Escherichia coli ATCC 10536 were made resistant to standard antibiotic streptomycin used as a control in the experiment. Zones of inhibition of different treatment groups were measured by agar-well-diffusion assay and compared with control. Statistical comparison of sole extract and streptomycin synergism with streptomycin control had proved it significant.