Finely chop the garlic. Gently fry in a good splash of olive oil. When golden, add the stale bread and brown it. Add the chopped ham, lightly fry and lower the heat.
Add the De La Vera paprika, stir a few times, then quickly add the stock or water – take too long and the paprika will burn and become bitter. Add the asparagus previously sautéed in a frying pan. When it boils, lower the heat and cook for 10-15 minutes.
Just before serving, turn off the heat and add the egg, which will cook with the residual heat. Garnish with the chopped parsley, season to taste. The soup’s ready to eat.
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