Some special type of idiot took my perfectly

seasoned Wok and used it to cook bacon and eggs. Then they thoughfully washed it with soapy water and now it is pretty much stuffed. Is there anything I can do to fix it or do I have to buy a new one and start all over again?

I think you should be able to re-season it, the same as you did originally.
Then, I'd buyhttp://www.trademe.co.nz/Home-living/Kitchen/Pots-pans-bakew
are/Frying-pans-woks/auction-272625431.htm
and apply it firmly to the "special type of idiots head with instructions on what will happen if they even look sideways at your wok again.

that' happend to me once~! and I was spewing. Another favourite thing that idiots like to do is scrub non-stick cookware with steelo's ... totally incomprehensible

Oooo I have one of those special kinds of idiots too! ! But it is a Grandmother who likes to use steak knives on my BRAND new non-stick pan to check that the snitzel was cooked! ! ! It had been swallow frying for 10minutes of course it was done! ! ! ! !
But yes, you can re-season the wok, I have re-seasoned a cast iron fry pan recently with great sucess!

do husbands count? - mine threw away my special baking sheet - just come out and was new on the market cost me a packet at the time! ! - have just replaced with a bright blue silcone one - surely he cant throw that one out!

If it is cast iron, it can easily be re-seasoned so dont panic.
There are two methods for seasoning the iron or steel wok. To season a new or to re-season an old rusty wok, thoroughly scrub it inside and out with soap and a steel wool scouring pad to remove the manufacturer's protective coating on a new wok, or the rust on an old one. Rinse thoroughly with hot water. Some manufacturers apply a coating that is hard to remove, so set the wok on the stove, fill it with water and boil it for several minutes until the coating dissolves. Pour out the water and scrub the surface clean with steel wool and soap.
Set the clean wok over high heat. Heat until a few drops of water sprinkled into the wok immediately turn into dancing beads. While the pan is heating, it will change from shiny steel grey to blue, purple, red and, finally, black.

Dip several sheets of wadded-up paper towel into peanut or corn oil and wipe the oil on the entire inside surface of the wok (you may want to use long-handled tongs to hold the towels). Reduce heat to low and let the wok sit over the heat for 15 minutes to absorb the oil - the colour changes will continue and, hopefully, the bottom of the wok will darken. In time and with frequent use the entire wok will turn black. If the surface looks dry, wipe with another thin film of oil. Remove wok from the burner and let it cool.

Reheat the wok and repeat the oiling and heating process once more before using it for stir-frying.
A wok's worst enemies are soap and scouring pads - they'll remove any seasoning the wok has acquired. After cooking foods in the wok, it is best to run very hot water into it and clean the surface of the wok with a bamboo brush or plastic scour. If you watch a Chinese cook in a large restaurant, you will see himkeep the wok on the stove, make it hot again and then dump some water into the wok and, as it is sizzling, scrub it quickly with a bamboo brush and then dump the water before starting to make a new order. The whole process takes maybe 5 seconds and the wok is clean.

Thanks guys, have stripped it back sanded it and seasoned it again using a salt method I found. I had a lovely Chinese girl living here and she got it into perfect condition. It's nice to know it is not just my special kitchen stuff that gets wrecked by dunderheads. Like my idiot flatmate years ago that tipped the best knife I have ever had stabbing ice in the freezer.

Or silver cutlery that has been in the family for years

I don't like my tea pots or my mug to be washed in soap and scrubbed 'clean'.
(I don't have milk).

I use 'Mr Magic Eraser Pads' which I brought down from the States.
Have seen similar pads on sale in the local Pak n Save stores but can't remember the brand name.
They are brilliant for specialised cookware, cleaning inside mugs etc.

Will they remove my fingerprints from the axe I use on the person who does it again?

jfd, the axe comment almost made me fall off my chair.
Gotta love the people who 'help' and then you need a valium and a strong drink to refrain from murdering them. Shocks me when I ask people how they'd like me to clean something for them like a wok and they look at me stunned and say 'throw it in the dishwasher' like I am an idiot.