Abajao is a traditional soup originating from Arcos de la Frontera. This thick soup is usually made with a combination of asparagus, onions, tomatoes, bell peppers, garlic, bread from the previous day, and olive oil. The garlic and onions are sautéed in olive oil and mixed with chopped tomatoes, bell peppers, and asparagus.

The mixture is sautéed, covered with water, and brought to a boil. After some simmering, the bread is cut into slices and added to the pan until it's well blended with the rest of the ingredients. Abajao is typically served warm.