Sopa de espárragos trigueros

Step 1: Heat the 5 tbsp extra virgin olive oil in a wide casserole over a medium heat. Fry the 4 cloves garlic for 1–2 minutes until golden, then add the 14 oz wild or thin green asparagus and fry for 5 minutes until bright green and starting to soften.

Step 2: Add half the 2 ⅝ oz day-old country bread and fry for 2 minutes, stirring, so it soaks up the oil. Take the pan off the heat, stir in the 1 tsp sweet smoked paprika (pimentón de la Vera) and a pinch of 1 pinch ground cumin if using, then immediately pour in the 5 cups water or vegetable stock. A common mistake is adding the paprika over the flame: it burns in seconds and the soup turns bitter.

Step 3: Add the 1 tsp salt and simmer for 10 minutes until the asparagus is tender.

Step 4: Add the rest of the 2 ⅝ oz day-old country bread and simmer for 5 minutes until it softens and thickens the soup.

Step 5: Lower the heat so the soup barely trembles. Crack the 4 eggs into the soup, spaced apart, cover and cook for 4–5 minutes until the whites are firm and the yolks are still soft. For pregnant women, young children or anyone with a weakened immune system, cook for 2–3 minutes more until the yolks are set.

Step 6: Ladle into deep bowls with one egg in each and serve hot.