Cut the asparagus tips and set them aside. Coarsely chop the asparagus stems. Put a large deep pot over the heat and add a generous amount of olive oil. Sauté the onions, celery, and leeks for about 10 minutes, until they are tender, without browning. Add the chopped asparagus stems and broth. Simmer for 20 minutes with a lid. Remove from heat and blend with a hand blender. Season the soup gradually (this is important) with salt and pepper. Put the soup back on the heat, add the asparagus tips, bring to a boil, and simmer for a few minutes until the tips are tender.

Just before serving the soup, put a large pot of water over the heat with 8 to 10 cm of boiling water. Crack in the 10 very fresh eggs. There’s no problem with poaching that many eggs at once; they don’t have to be perfect. After a few minutes, they will be ready because we want them runny. Toast the slices of ciabatta bread. With a slotted spoon, place all the poached eggs on a plate and add a knob of butter. To serve, divide the soup among eight bowls and place a piece of toasted bread on each. Place a poached egg on top, cut it to let it run, season, and drizzle with extra virgin olive oil.