• First Steps:
• Boil the eggs until hard and leave them to cool. Chop them into tiny pieces.
• If you can get Spanish Jambon, just cut it into small dice.  For the speck, I chopped it and then fried it in a little olive oil until it was crunchy.

For the Soup:

• Peel, de-seed and chop the tomatoes. (If you don't have a serrated tomato peeler, plunge the tomatoes in boiling water for 30 seconds, then in cold water. The skins should peel off easily).
• Rip the bread into small chunks.
• Put the tomatoes and bread in a blender and leave to sit for 5 - 10 minutes to let the juices start to sink into the bread.
• Add the garlic and blend well.
• Add the olive oil in a stream while continuing to blend.  If your blender doesn't have a spout, just add it little by little and blend the mixture in between additions.
• Add the vinegar and salt, then mix.
• Pour the soup into individual serving bowls and sprinkle the surface with the ham and chopped egg.
• You can make this soup a day or two before.  Just keep it in the fridge in a covered container until you want to eat it.  Add the egg and ham at the last minute.