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1. Mash the garlic and salt to a paste with a mortar and pestle, or with the back of a wooden spoon. Mash in the coriander and then beat in the olive oil, 1 tablespoon at a time, continuing to beat until the oil is thoroughly absorbed. Divide the mixture among 4 individual soup bowls, and set them aside.
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2. In a heavy 8- to 10-inch skillet, melt 4 tablespoons of the lard over moderate heat until it splutters. Add the bread triangles, and brown them well on both sides adding up to 2 more tablespoons of lard if necessary. Drain on a double thickness of paper towels.
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3. Bring 2 inches of water to a simmer in a 10- to 12-inch skillet. Break 1 egg into a saucer. Holding the dish as close as possible to the water, slide the egg into the skillet.
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4. Gently lift the white over the yolk with a large spoon. Following the same procedure and keeping the water at a slow simmer, break the 3 remaining eggs into the saucer one at a time and slide them into the water.
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5. Poach the eggs for 3 to 5 minutes, depending on how firm you prefer them; the cooked yolks should remain somewhat soft.
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6. Pour ½ cup of boiling water into each of the soup bowls, add a poached egg and arrange two fried bread triangles beside it. Serve immediately.
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NOTE:
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If your eggs are not farm fresh, cook them in an egg poacher rather than a skillet. Though scarcely traditional, the poacher will produce more predictable results and prevent the possible separation of the egg whites from the yolks.
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