Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Bring a medium pot of water to a boil over high heat.

Score an ​‘x’ into the bottom of each tomato. Place into the boiling water for 30 seconds, until the skin begins to lift from the corner of the ​‘x’ mark. Remove from the boiling water using a slotted spoon or spider and place into ice water to cool.

Drain and then peel the skin and roughly chop. Add 1 teaspoon of salt and mix well, then let sit at room temperature for 30 minutes.

Strain the tomatoes from the juice that has now leeched out. Add the cubed bread to the juice and let soak for 5 minutes.

Roughly chop the garlic.

Combine the drained tomatoes, bread soaked in tomato juice and garlic in a blender. Blend on high speed until smooth, then pass through a fine mesh sieve to remove the seeds. Return the liquid to the blender.

Turn the blender onto medium speed and slowly pour the olive oil in while mixing. Add the sherry vinegar and salt and pepper to taste. Refrigerate the soup for 1 hour prior to serving.

Bring a medium pot of water to a boil. Gently place the eggs in to boil for 12 minutes. Remove from the water using a slotted spoon or spider and place into an ice bath. Let cool for a few minutes before peeling the eggs. Slice the eggs.

In a medium frying pan over medium heat, fry the ham until crispy and drain any excess fat off on some paper towel. Tear the ham into pieces.

Fill a soup bowl with the chilled soup, top with slices of egg and torn crispy ham, then finish with a drizzle of olive oil.