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Preheat oven to 420°F and roast the bone marrow with 1 tbsp extra-virgin olive oil, salt, and black pepper until beautifully browned. Remove from oven and keep all the rendered fat.
In a large pot, warm the rendered fat and add the chopped onions, carrots, celery, beef bacon, salt, and black pepper. Cook over medium heat, stirring often, until everything softens and picks up a deep golden color.
Add the split peas and stir to coat, then pour in the beef broth.
Add the bay leaves, the herb bouquet, and the roasted bone marrow.
Cover with a lid and cook on low-medium heat for about 1 hour, stirring occasionally.