Preheat the oven to 200 degrees C. Cut the baguette into thin slices, brush with olive oil and bake until toasted, turning once, about 7 minutes.
Remove the skin from the garlic clove, cut in half and rub on each slice toasted bread.
Separate the yolks from the whites of the hard-boiled eggs. Finely dice the whites and push the yolks through a sieve. Wash the spinach leaves and dry them. Put the spinach in a salad bowl.
Fry the bacon until crisp, about five minutes. Crumble it. Add the bacon and a little of the rendered fat to the spinach. Discard the rest of the fat and heat the vinegar in the pan until boiling. Pour the boiling vinegar over the salad and toss well. Add the crumbled eggs and serve with the toasted baguette slices.