I totally agree with Irish Lass.
And I think it completely depends on your original recipe. If I have a lot of solid butters (which I usually do) I soap at about 115 -120 otherwise I end up with globs of fat in my bars. and overall it just performs better.
However if I wanted to do a lot of swirling or something technical, I would use a recipe that didnt have a lot of hard oils and soap at room temp.
There has been a lot of talk on here about the benefits of soaping cool, which made me try it. But I think at the end of the day, the temp completely depends on your recipe and what you want from your batch.