Start by washing your tomatoes and cutting small crosses into the skin, which will make it easier to peel later on.
Bring a large pot of water to a boil. Once the water is boiling, place the tomatoes inside for around 50 seconds. Then, remove them, and place in a cold water bath.
After the water bath, it should be easy to peel the tomatoes. Cut out the cores, removing all the seeds and place them in a blender.
Blend them for about 20-30 seconds, until there are no more chunks.
Take all of the "inside" of the baguette (no crust) and add them to the blended tomatoes. How much you add will strongly depend on your taste, I usually add all, which gives about 2-3 cups. Let the bread soak in the tomato juice for about 5 minutes.
Add the vinegar, pinch of salt, and garlic and blend until there are no more chunks and the texture is smooth. It might take a few minutes.
Now comes the fun part! Add the oil, little by little. Either by opening the small hole on top, if your blender has that, or by stopping and adding 1/4 at a time.
You should see the color of your soup changing from a beigish-orange to a brighter, beautiful orange.
And it should be pretty thick.
Now you need to be VERY patient, because this absolutely needs to be eaten cold. Put it in the fridge for at least one hour. To serve: place in a bowl with 1 chopped, hardboiled egg and sliced ham. Cry with delight and solomny vow to make it on a regular basis.