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1. In a 1½ -to 2-quart saucepan, bring 1 quart of water to a boil over high heat. Pour in the barley, reduce the heat and cook uncovered, stirring occasionally, for 45 minutes, or until the barley is tender but still intact. Drain the barley through a fine sieve and set it aside.
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2. In a large mixing bowl, combine 1 quart cold water with the yoghurt and stir until dissolved. Break the eggs into a 3- to 4-quart saucepan and with a whisk, beat in the flour, a tablespoon at a time. Slowly whisk in the yoghurt mixture and place over high neat.
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3. Bring almost to a boil, whisking constantly, then lower the heat and simmer 2 to 3 minutes, or until the mixture thickens slightly. Do not let it boil. Stir in the barley, onions and butter, sprinkle with the salt, and simmer another minute. Pour into a heated tureen or individual bowls.
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4. Sprinkle with chopped mint and coriander (or parsley) and serve hot. To serve the soup cold, pour it into a large bowl, bring to room temperature, and chill at least 4 hours. Sprinkle with herbs just before serving.
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