Asparagus Soup with Poached Eggs

Name: Asparagus Soup with Poached Eggs
Ingredients: 2 Tbs. olive oil; 1 large leek, white and light green portions, halved lengthwise and thinly sliced crosswise; Kosher salt and freshly ground pepper, to taste; 1 tsp. minced garlic; 1 tsp. Hungarian paprika, plus more for sprinkling; 1 1/2 lb. asparagus, ends trimmed, spears cut into 1-inch pieces; 2 Tbs. chicken or vegetable stock concentrate; 3 cups water; 1 cup baby spinach leaves; 6 poached eggs; Fresh tarragon leaves, flat-leaf parsley leaves and chopped chives for garnish