Puree tomatoes and garlic and in a food processor with a little bit of salt.
Strain tomato mixture through a chinois or course sieve, removing skin and any seeds and place in a large bowl.
Break the bread up into golf ball-sized pieces and add to the tomato mixture.
Using your hands squish the tomato into the bread, really working the liquid through. Allow it to stand for 15 minutes as the bread soaks up the liquid and tomato flavour.
Meanwhile get the hard-boiled egg and separate the egg white from the yolk (discard yolk). Roughly dice the cooked egg white.
Pour the tomato mixture into a food processor, add garlic, olive oil and salt. (You will need this amount of salt as it is a cold soup and anything served cold needs extra seasoning.)
Slowly add water until the soup is the consistency of thick cream and a pleasing salmon pink colour. Chill.
Serve in bowls finished with egg, jamón a generous drizzle of good olive oil and a small dash of aged sherry vinegar.