Start by crumbling the bread to obtain about 50-60 g of crumb, chop and put in a bowl, adding just cold water to soak it, without soaking it at all. While it hydrates, cook the eggs in a saucepan or saucepan with boiling water for 10-11 minutes, and cool.
Peel the garlic, remove the germ and chop. Arrange in a mortar or firm container with a good pinch of salt and begin to mash them until they make a paste. Add a splash of oil and continue mashing them, adding more oil little by little until you achieve a kind of thick aioli. Then incorporate the soaked crumb and continue mashing.
Now add a splash of vinegar and cold water, little by little, while continuing to mash, until you achieve a kind of slightly thick sauce; the consistency can be left a little to taste, it will be the dressing of the salad. Taste and rectify salt and/or vinegar, and reserve in the fridge.
Wash the vegetables and cut all into cubes or pieces of approximately the same size, not very large. If chives are used, they can be julienned, feathered, or diced; to remove strength you can leave it in very cold water for about 15-20 minutes. Optionally, peel the tomatoes.
Mix all these ingredients in a clay bowl or salad bowl. Cut the rest of the bread with its crust into small cubes and add them. Mix well and add the cojondongo dressing, adding more or less quantity to taste. Stir well so that all the flavors are integrated.
Peel the eggs, cut into quarters and spread them over. Pour a little more dressing on top, watering with a thread of extra virgin olive oil if desired, and let cool in the fridge before serving.