Bring a large dutch oven with salted water to a boil. Cut a small cross in the bottom of each tomato. Once the water is boiling, add the tomatoes and scald for 30-60 seconds.
Remove immediately and place in a bowl filled with ice and cold water. The skins should peel right off the tomatoes.
Remove the cores of the tomatoes and then place them in a blender. Blend the tomatoes at high-speed until they are broken down.
Hollow out your baguette and add the removed bread to the tomatoes. Add bread a little at a time to control the change in texture, about 2 cups of bread will give a nice consistency. Let the bread soak in the tomato juice for about 5 minutes.
Add the splash of vinegar, a pinch of salt, and garlic and blend until the soup is creamy and the bread is completely pureed.
Add the olive oil a little at a time and blend at a moderate speed in between pours.
Add 1 hardboiled egg and blend until incorporated. Taste and adjust flavor and texture by adding salt, vinegar, garlic, or bread as needed.
Refrigerate for at least 2 hours to chill. Serve in small bowls, garnish with diced hardboiled egg and sliced ham. Enjoy!